Description
This classic Hasselback Potatoes recipe features perfectly sliced Yukon Gold potatoes roasted to crispy perfection with olive oil, fresh sage, and garlic butter, finished with fresh parsley and red pepper flakes for a flavorful and elegant side dish.
Ingredients
Scale
Potatoes
- 6 medium Yukon Gold potatoes
Seasoning and Garnishes
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Fresh sage leaves, 6 leaves (one per potato)
- Fresh parsley, chopped, for serving
- Red pepper flakes, for serving
Garlic Butter
- 1 recipe Garlic Butter, melted (approximately 4 tablespoons)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Slice the potatoes: Place one potato on a cutting board and lay butter knives or chopsticks alongside its long edges. Using a sharp knife, slice crosswise into ⅛-inch (about 3 mm) thick slices stopping when the knife hits the butter knives to keep the base intact. Repeat with all potatoes to create the characteristic Hasselback fan.
- Season the potatoes: Arrange the sliced potatoes on the lined baking sheet. Drizzle generously with extra-virgin olive oil, sprinkle with sea salt and freshly ground black pepper, making sure to get some oil and seasoning into the slits. Insert one fresh sage leaf between the slices of each potato for an aromatic touch.
- Initial roasting: Drizzle a little more olive oil over the top and roast in the preheated oven for 50 minutes until the potatoes begin to soften and edges start to crisp.
- Apply garlic butter and continue roasting: Remove the potatoes from the oven and brush them thoroughly with melted garlic butter. Return to the oven and roast for an additional 25 minutes until the potatoes are tender on the inside and crisp on the edges.
- Finish and serve: Season the Hasselback potatoes to taste with additional salt and pepper. Garnish with chopped fresh parsley and a sprinkle of red pepper flakes for a subtle heat. Serve hot with extra garlic butter on the side for dipping.
Notes
- Use a sharp knife and be cautious when slicing to avoid cutting completely through the potatoes.
- Butter knives or chopsticks act as a guide to keep the slices even and prevent cutting through the bottom.
- Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape.
- Adjust roasting time depending on potato size; larger potatoes might require additional roasting.
- Garlic butter can be made by melting butter with minced garlic and optional herbs.
- These potatoes can be prepared ahead of time up to the initial roasting stage and finished just before serving.
Nutrition
- Serving Size: 1 medium Hasselback potato
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
