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Why I Love These Hasselback Potatoes
The holidays will always have the foods we as families make because that is what people expect. For me, I know Grandma will always have mashed potatoes. She does make the best ones. Somehow, they are always light and fluffy, just like a cloud. There is still a place to add and have recipes that create new memories, like these Hasselback potatoes.
This recipe is simple and can be made in portions sized for each person to have a potato or cut into pieces for people to share. The potatoes are sliced and roasted, then drizzled with garlic herb butter. The butter and cheese melt into the slices of potato during the last minutes of roasting for a perfect holiday side dish. The mashed potatoes may still be needed, but these Hasselback potatoes may be a new favorite.
Hasselback Potatoes Ingredients
- Potatoes
- Thyme and sage
- Parmesan cheese
- Olive oil
How to Make Hasselback Potatoes
Step 1: Prepare the potatoes – Using a knife, slice the potatoes thinly, without cutting all the way through the potato. This allows the potato to open up slightly without completely breaking apart.
Step 2: Roast the potatoes – Place the potatoes in a baking dish and cover with olive oil. Sprinkle kosher salt and black pepper over top. Place into a 425°F oven for 45-55 minutes.
Step 3: Prepare the garlic butter – In the last few minutes of roasting, add the butter to a small saucepan. Chop the thyme and sage and add to the pan. Press the garlic cloves into the pan. Place on the stove until the butter has melted. Remove the potatoes from the oven and spoon the butter over the top. Add thin cuts of cheddar in between the cuts on the potato, about 3 to 4 per potato. Garnish with grated Parmesan or additional sage leaves. Return the pan to the preheated 425°F oven and bake for an additional 25-35 minutes. Serve immediately.
Recipe Tips
- Use two skewers on either side of the potato while slicing. They can act as stoppers for the knife to prevent it from slicing all the way through. However, be mindful of the skewers and the potato shape. Not all potatoes have a flat side to sit on the counter, meaning you can still accidentally cut all the way through. If you want to use the skewer method, slice off the bottom of each potato so that it is truly flat.
- Spend some extra time making sure elements get worked into the potato. Let the garlic butter soak down in between the slits. Add additional sage leaves or Parmesan cheese between the cuts as well. This creates additional flavor and gives the vegetables more area to soak up.
Frequently Asked Questions
Yukon gold and russet potatoes will work best for this recipe. Personally, a smaller potato, about 3 to 4 inches in length, will yield the appropriate serving size, especially if this is served as a side dish. If this is a main dish, a larger potato can be used to make it a heartier portion.
Potatoes oxidize and turn brown, so it is best not to prepare the potatoes before it’s time to roast. A potato is usually best prepared, baked, and served immediately.
This is a truly customizable recipe that can be adjusted to whatever flavor profile is desired. Any number of spices can be added to the butter to make it more savory, sweet, or even spicy. Since this recipe is designed to serve for the holidays (Thanksgiving and Christmas), sage and thyme are added as these are traditional during the holiday season.
I would serve this Hasselback potato as a side dish and pair it alongside turkey, stuffing, and other Thanksgiving dishes. However, a larger potato can be used to make it a meal, especially when paired with a salad or another vegetable.
More Thanksgiving Sides
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Garlic Butter Hasselback Potatoes
Ingredients
- 6 medium Yukon gold or russet potatoes
- 3 tbsp olive oil
- 8 tbsp unsalted butter
- 2 cloves garlic minced
- 1 tbsp minced fresh sage
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 oz cheddar cheese sliced to ¼-inch thick
- 4 oz Parmesan cheese grated
- ¼ cup minced chives
Instructions
- Preheat the oven to 425°F.
- Working with one potato at a time, place a long skewer or chopstick on each side, lengthwise. Using a sharp knife, cut the potatoes into ⅛-inch slices down to the skewers. Place the sliced potato onto a parchment-lined baking sheet. Repeat with remaining potatoes. Drizzle evenly with the olive oil. Sprinkle with kosher salt and black pepper. Roast in the preheated 425°F oven until they are slightly tender, 45-55 minutes.6 medium Yukon gold or russet potatoes, 3 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- In a saucepan, combine the butter, garlic, sage, thyme, kosher salt, and black pepper. Place over medium-low heat to melt the butter. Once melted, stir the mixture and remove from the heat.8 tbsp unsalted butter, 2 cloves garlic, 1 tbsp minced fresh sage, 2 tsp fresh thyme leaves
- After the potatoes are tender, brush the melted butter mixture over the potatoes, trying to place the herbs and garlic within the slices of potato. Place 3-4 pieces of cheddar cheese randomly in each potato, tearing the cheese so it fits within the potato slices. Sprinkle with the Parmesan cheese and place in the preheated 425°F oven. Roast until the potatoes are tender and the cheese is browned, 25-35 minutes. Remove from the oven, sprinkle with chives, and serve.4 oz cheddar cheese, 4 oz Parmesan cheese, ¼ cup minced chives
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made these as a side to the Christmas Beef Wellington and they were a hit! Everybody loved them. I followed the recipe closely but did leave the cheese out of a couple for the folks at the table who were sensitive and they were ansolutely lovely. I plan on making them again this year. Thank you so much!
I received my holiday magazine absolutely wonderful. The recipes are to die for gonna prepare them for my holiday season this year and may I also say you wear the most beautiful sweaters each time you do your segments thank you for taking the time to teach me something new every day. Keep doing what you’re doing and give your dog a big hug for me.
These were great. I will make them again. Crowd pleaser at Christmas and they are very pretty.