Description

This classic Hasselback Potatoes recipe transforms simple Yukon Gold potatoes into an elegant side dish perfect for any occasion. Thinly sliced but not all the way through, the potatoes fan out during roasting to create crispy edges and tender centers. Infused with fresh sage leaves and brushed with flavorful garlic butter, these roasted potatoes are finished with parsley and a hint of red pepper flakes for a beautiful and delicious accompaniment to your meal.

Ingredients

Potatoes

6 medium Yukon Gold potatoes

Seasoning & Garnish

Extra-virgin olive oil (about 3-4 tablespoons, divided)
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh sage leaves (6 leaves, one per potato, plus extra as desired)
Fresh parsley, chopped (for serving)
Red pepper flakes (for serving)

Butter

1 recipe Garlic Butter, melted (approximately 1/4 cup)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Slice Potatoes: Place a potato on a cutting board and position butter knives or chopsticks along each side to act as guides. Carefully slice the potato crosswise into 1/8-inch thick slices, stopping when your knife meets the guides so the potato remains intact at the bottom. Repeat this method with all six potatoes.
Season and Arrange: Arrange the sliced potatoes on the prepared baking sheet. Drizzle each with olive oil and season generously with sea salt and freshly ground black pepper. Gently use your fingers to work the oil and seasoning into the slits between the slices. Insert a fresh sage leaf into each gap between the potato slices, then drizzle a little more olive oil over the top to ensure crispness.
Initial Roast: Place the baking sheet in the oven and roast the potatoes for 50 minutes, allowing the edges to crisp and the insides to begin tenderizing.
Brush Garlic Butter: Remove the potatoes from the oven and carefully brush them with melted garlic butter, ensuring the butter seeps between the slices for maximum flavor.
Final Roast: Return the potatoes to the oven and roast an additional 25 minutes, or until the potatoes are fully tender inside and have a beautifully crispy, golden exterior.
Finish and Serve: Remove from the oven, season with additional salt and pepper to taste, and garnish with chopped fresh parsley and a sprinkle of red pepper flakes for a slight kick. Serve immediately with extra garlic butter on the side.

Notes

You can use a variety of potatoes, but Yukon Gold works best for its creamy texture and flavor.
Using butter knives or chopsticks as slicing guides helps prevent cutting all the way through and keeps the potato intact.
Fresh sage leaves add an aromatic herbal note; if unavailable, rosemary or thyme can be used as substitutions.
Garlic butter can be prepared ahead of time and stored in the refrigerator.
To save time, you can parboil the potatoes for 5-7 minutes before slicing to reduce roasting time, but it is not necessary.
Make sure to coat the potatoes well with olive oil and butter to achieve crispy edges.