Description
Hasselback Potatoes are a stunning side dish featuring thinly sliced Yukon Gold potatoes roasted until tender and crispy. Infused with garlic butter, fresh sage, and seasoned with sea salt, black pepper, parsley, and a touch of red pepper flakes, these potatoes offer a perfect balance of flavors and textures, ideal for elevating any meal.
Ingredients
Scale
Potatoes
- 6 medium Yukon Gold potatoes
Seasoning & Butter
- Extra-virgin olive oil (enough to drizzle generously)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Fresh sage leaves (one leaf per potato, slid into slices)
- 1 recipe Garlic Butter, melted
- Fresh parsley, chopped (for serving)
- Red pepper flakes (for serving)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even roasting.
- Slice the potatoes: Place a potato on a cutting board and position butter knives or chopsticks along each long side. Using a sharp knife, cut crosswise slices approximately â…›-inch thick, stopping as soon as the knife hits the guides to keep the potato intact at the base. Repeat this precise slicing for all potatoes.
- Season and arrange: Lay the potatoes on the baking sheet. Drizzle them with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Carefully use your hands to coat each potato thoroughly, making sure oil and seasoning get between the thin slices. Slide one fresh sage leaf delicately into each gap between slices for aromatic flavor. Drizzle a bit more olive oil on top for roasting.
- Initial roasting: Roast the potatoes in the preheated oven for 50 minutes until they start becoming tender and the edges crisp slightly.
- Brush with garlic butter and continue roasting: Remove the potatoes from the oven and generously brush with melted garlic butter, allowing it to seep into the cuts. Return to the oven and roast for an additional 25 minutes, or until the interior of the potatoes is tender and the edges are golden and crispy.
- Final seasoning and serving: Once done, season again with salt and pepper to taste. Garnish the potatoes with chopped fresh parsley and a sprinkle of red pepper flakes for a touch of heat. Serve immediately with extra garlic butter on the side for dipping.
Notes
- Use Yukon Gold potatoes for their buttery flavor and ideal texture.
- To prevent cutting through the entire potato, use chopsticks or butter knives as guides while slicing.
- For extra crispiness, ensure the slices are thin and the olive oil thoroughly coats each layer.
- Leftover garlic butter can be refrigerated and used in other dishes like roasted vegetables or spreading on bread.
- Adjust red pepper flakes according to your preferred spice level or omit if sensitive to heat.
