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5.0 from 6 votes

Hasselback Potatoes Recipe with Garlic and Sage

Crispy-on-the-outside, tender-on-the-inside Hasselback potatoes, brushed with a savory olive oil, garlic, and herb mixture. They’re a stunning side dish that feels more fancy than regular ol’ roasted potatoes any day of the week!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 Potatoes
Calories: 285 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 8 medium Yukon Gold potatoes
  • ½ cup olive oil
  • 1 tablespoon fresh parsley minced
  • 2 teaspoons garlic minced
  • ½ teaspoon salt
  • ¾ teaspoon coarse sea salt for finishing
Optional herbs:
  • sage leaves
  • 2 sprigs rosemary
Optional garnishes:
  • fresh parsley leaves
  • chives finely minced
  • crushed red pepper flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
  2. After scrubbing the potatoes clean, dry them thoroughly with a kitchen towel.
  3. Carefully slice each potato crosswise into thin, even slits (about ⅛ inch, or 3 mm), stopping about ¼ inch (6 mm) from the bottom so that the slices stay connected at the base. You can use chopsticks or clean pencils as a guide on either side of the potatoes to prevent the knife from cutting all the way through.
  4. In a small bowl, combine the olive oil, minced parsley, minced garlic, and salt. Place the potatoes on a baking sheet lined with parchment paper. Brush the potatoes generously with the olive oil mixture. You may need to slightly open up the slits as you cut to ensure that some of the seasoned oil drips between the slices.
  5. If using, tuck a sage leaf or rosemary into all of the slits of each potato for added flavor and to help hot air enter more easily.
  6. Roast for 60-70 minutes, or until the potatoes are golden and crispy on the outside and tender inside. Halfway through roasting, brush again with any remaining olive oil mixture.
  7. Once out of the oven, sprinkle the potatoes with coarse sea salt. Garnish with fresh parsley leaves, chives, or crushed red pepper flakes, if desired. Serve hot.

Notes

  • 🥔 Spud Lightyear:
  • 🥔
  • Cut potatoes into two-millimeter slices, leaving a centimeter at the base. This gives you that perfect fan-out for golden, crispy edges and lets the oil and salt work their magic.
  • 🪭 Vincent Fan Go:
  • 🪭
  • Oval spuds like Yukon Golds fan best! Use chopsticks or spatulas as a cutting guide to keep from slicing all the way through, setting up a flawless spread.
  • 🖌️ Baste Case Scenario:
  • 🖌️
  • Frequent basting is essential: drag a brush across the tops to fan out those slices while keeping them crisped and seasoned.
  • 🌿 Herb Your Enthusiasm:
  • 🌿
  • Tuck in sage, rosemary, or other fresh herbs between slices to add flavor while helping the layers spread and roast to crispy perfection!

Nutrition Information

Calories 285kcal (14%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 377mg (16%) Potassium 903mg (26%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 46IU (1%) Vitamin C 43mg (48%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Potatoes

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 37g 12%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 377mg 16%
Potassium 903mg 19%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 46IU 1%
Vitamin C 43mg 48%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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