Garlic Butter Hasselback Potatoes
These potatoes are an incredible accompaniment to any holiday meal. Smooth and luscious on the inside and crispy on the outside, this side helps create the perfect meal. Creamy garlic butter, sage, and Parmesan top off this dish, accenting the richness and depth of the potatoes.
Servings: 6 servings
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
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 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.
Nutrition
Serving: 1serving | Calories: 517kcal