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
- Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
- After scrubbing the potatoes clean, dry them thoroughly with a kitchen towel.
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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.