Hasselback Potatoes
User Reviews
5
Hasselback Potatoes
Description
This preparation uses medium Yukon Gold potatoes carefully sliced into thin slices about 1/8-inch apart, stopping before cutting all the way through to keep the potato whole. Butter knives or chopsticks are placed along each side as a guide. The potatoes are seasoned generously with sea salt and freshly ground black pepper and drizzled with olive oil, making sure to get between the slices. Fresh sage leaves are slid into the gaps, imparting a subtle herbal aroma during roasting.
Baked initially at 425°F, the potatoes develop crisp edges and a soft center. After 50 minutes, they are brushed with melted garlic butter then roasted for an additional 25 minutes, enhancing flavor and moisture. This technique results in a textured potato with a golden crust and tender middle.
The finished potatoes are garnished with fresh parsley and a sprinkle of red pepper flakes to add brightness and mild heat. Hasselback potatoes make a versatile side dish, pairing well with roasted meats or as part of a vegetable-focused meal.
Ingredients
- 6 potato medium Yukon Gold
- extra-virgin olive oil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- sage fresh leaves
- 1 recipe butter melted, with garlic
- parsley for serving, fresh
- red pepper flakes for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
- Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.
User Reviews
Overall Rating
5
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