Description
Hasselback potatoes are a visually stunning and delicious side dish featuring thinly sliced Yukon Gold potatoes roasted to crispy perfection. They are seasoned with sea salt, black pepper, fresh sage, and rich garlic butter, resulting in tender interiors and crisp, flavorful edges. Garnished with fresh parsley and red pepper flakes, these potatoes elevate any meal with their balance of textures and aromatic herbs.
Ingredients
Scale
Potatoes
- 6 medium Yukon Gold potatoes
Seasonings and Garnishes
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh sage leaves, enough to insert between slices
- Fresh parsley, chopped, for serving
- Red pepper flakes, for serving
Garlic Butter
- 1 recipe Garlic Butter (melted)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Slice the potatoes: Place a potato on a cutting board and lay butter knives or chopsticks on both sides lengthwise to act as guides. Using a sharp knife, make crosswise cuts about ⅛-inch thick into the potato, stopping when you reach the butter knives or chopsticks to keep the base intact. Repeat this slicing method with all potatoes to create thin, fan-like slices.
- Prepare potatoes for roasting: Arrange the sliced potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil, then sprinkle sea salt and freshly ground black pepper over them. Use your hands to carefully spread the oil and seasonings between the slices to ensure full flavor coverage.
- Add sage leaves: Insert one fresh sage leaf into each gap between the potato slices to impart a fragrant herbal aroma while roasting. Drizzle a bit more olive oil on top for added moisture and crispiness.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast for 50 minutes. This initial roasting softens the potatoes and crisps the edges.
- Brush with garlic butter: Remove the potatoes from the oven and evenly brush them with the melted garlic butter. Return the potatoes to the oven and roast for an additional 25 minutes, or until the potatoes are tender all the way through and have a crisp, golden exterior.
- Season and garnish: After roasting, adjust seasoning with salt and pepper to taste. Sprinkle with chopped fresh parsley and a pinch of red pepper flakes for a touch of heat. Serve immediately with extra garlic butter on the side for dipping.
Notes
- This dish makes an impressive and flavorful side that pairs well with roasted meats, poultry, or vegetarian mains.
- The thin slicing technique ensures the potatoes become crispy on the edges while remaining soft inside, offering great texture contrast.
- Fresh sage and garlic butter elevate the classic baked potato experience with aromatic richness.
- If you prefer, rosemary or thyme can be substituted for sage for different herbal notes.
- Use a sharp knife and the butter knife or chopstick guides carefully to prevent cutting all the way through the potatoes.
Nutrition
- Serving Size: 1 medium potato with toppings
- Calories: 230
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 7 mg
