Brown Butter Hasselback Potatoes with Caramelized Onions
User Reviews
5
Brown Butter Hasselback Potatoes with Caramelized Onions
Description
This recipe transforms Yukon gold potatoes into classic Hasselback style by slicing them thinly but not all the way through, creating thin sections that fan apart when roasted. The slices allow olive oil and seasoning to penetrate deeply, yielding a crispy, flavorful crust while the inside remains tender. The potatoes roast at high heat (450°F) for 45 to 50 minutes to achieve a deeply golden brown and crispy texture throughout the slices.
While the potatoes roast, sweet onions are cooked slowly in butter with salt over medium to medium-low heat until translucent, then caramelized over about an hour. This slow process brings out rich sweetness and soft texture in the onions, which then complement the earthy potatoes. The finished dish is enhanced with browned butter mixed with garlic and fresh herbs like parsley and chives for an aromatic, buttery finish that seeps into the potato slices.
This side dish pairs well with meats, poultry, or as part of a vegetarian meal. Its appealing combination of crispy edges, tender potato centers, nutty brown butter, and sweet caramelized onions provides a layered flavor experience suitable for dinner or special meals. The recipe also includes a practical tip on preparing the dish ahead: potatoes can be baked, cooled, and stored refrigerated, then reheated and finished with brown butter and herbs just before serving.
Ingredients
- 8 to 10 potato Yukon gold variety
- 2 to 3 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 4 tablespoons butter unsalted
- 1 garlic minced, clove
- ¼ cup fresh herbs like parsley and chives, chopped
caramelized onions
- 4 tablespoons butter unsalted
- 3 onion thinly sliced, sweet
- kosher salt
Instructions
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board and lay a butter knife on each side. This will allow you to make slices in the potatoes without cutting the whole way through! Make sure the knives are close to the potatoes.
- Once sliced, place the potatoes on a baking sheet. Brush the potatoes all over, into the slices and crevices, with the olive oil. Sprinkle all over with salt and pepper - again make sure to get down into the slices!
- Roast the potatoes for 45 to 50 minutes, or until deeply golden brown and crispy. If you have super small potatoes, you might need to roast for slightly less time.
- While the potatoes are roasting, caramelize the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add the onions with a big pinch of salt. Cook for 10 minutes, stirring often, until the onions are translucent. Reduce the heat to medium-low. Continue to cook the onions, stirring often, until caramelized and golden, about an hour. If at anytime the onions are too dry, you can add a splash of water.
- When the potatoes are finished, make the brown butter. Heat the butter in a skillet (you can even use the one the onions were in, once you remove them!) over medium-low heat until melted. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Stir in the minced garlic.
- Brush the brown garlic butter all over the potatoes, down into the crevices. Sprinkle with fresh herbs. Top with caramelized onions and serve.
Notes
- You can prepare this dish ahead by baking then completely cooling the potatoes before storing in the fridge.
- Reheat in a 350°F oven for 15 to 20 minutes before adding brown butter and herbs to finish.
User Reviews
Overall Rating
5
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