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Hasselback Potatoes with Garlic Butter and Sage Recipe

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4.2 from 11 reviews

Hasselback Potatoes are a stunning and flavorful twist on traditional roasted potatoes. Thinly sliced yet intact, these Yukon Gold potatoes are drizzled with olive oil, infused with fragrant sage leaves, and brushed with rich garlic butter to create perfectly crispy edges and tender centers. Finished with fresh parsley and a sprinkle of red pepper flakes, this elegant side dish is sure to impress at any meal.

Ingredients

Potatoes

  • 6 medium Yukon Gold potatoes

Seasonings & Oils

  • Extra-virgin olive oil, for drizzling
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh sage leaves, enough to slide into potato slices

Garlic Butter

  • 1 recipe garlic butter, melted (typically softened butter mixed with minced garlic)

Garnish

  • Fresh parsley, chopped, for serving
  • Red pepper flakes, for serving

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Prepare the potatoes: Place one potato on a cutting board and place butter knives or chopsticks along its long sides to act as guides. Carefully slice the potato crosswise into ⅛-inch-thick slices, stopping when you reach the knives or chopsticks so that the potato remains intact at the bottom. Repeat this slicing technique with all potatoes.
  3. Season and arrange: Arrange the sliced potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Use your hands to gently work the oil and seasonings in between all the potato slices. Insert a fresh sage leaf into each gap between the slices, then drizzle a little more olive oil on top.
  4. Initial roast: Place the baking sheet in the preheated oven and roast the potatoes for 50 minutes. This allows the potatoes to become tender while starting to crisp along the edges.
  5. Apply garlic butter and continue roasting: Remove the potatoes from the oven and brush them thoroughly with the melted garlic butter to infuse rich flavor. Return the potatoes to the oven and roast for an additional 25 minutes or until the potatoes are tender in the center and golden and crispy on the edges.
  6. Final seasoning and serving: Once finished, season the potatoes again to taste with salt and pepper. Sprinkle fresh chopped parsley and red pepper flakes on top for a fresh and slightly spicy finish. Serve the hasselback potatoes warm with extra garlic butter on the side for dipping.

Notes

  • Use Yukon Gold potatoes for their creamy texture and buttery flavor which works best for hasselback style cooking.
  • Inserting sage leaves not only adds aroma but also subtle herbal flavor that pairs wonderfully with garlic butter.
  • Be careful not to cut all the way through the potatoes; the goal is to keep them intact at the base to maintain structure while roasting.
  • You can substitute garlic butter with plain melted butter mixed with minced garlic if desired.
  • If you prefer a spicier dish, increase red pepper flakes to your liking or add paprika for smokiness.
  • Leftover hasselback potatoes can be reheated in the oven to restore crispiness.

Find it online: https://glowcooks.com/hasselback-potatoes-with-garlic-butter-and-sage-recipe/