Hasselback Yukon Gold Potatoes with Garlic Herb Butter Recipe
Introduction
Hasselback Yukon Gold Potatoes are a delightful twist on classic roasted potatoes, featuring thin, crispy slices infused with fragrant garlic herb butter. This easy recipe creates a beautiful side dish perfect for any meal.
Ingredients
- 3 pounds Yukon gold potatoes (about 7-8 large)
- 2 tablespoons olive oil
- 1 ¾ teaspoons salt (divided)
- ½ teaspoon black pepper
- 6 tablespoons melted salted butter
- 4 garlic cloves (finely minced)
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ½ cup chicken broth
- Fresh parsley (finely chopped, optional)
Instructions
- Step 1: Preheat the oven to 400°F.
- Step 2: Using a sharp knife, slice the potatoes into ⅛- to ¼-inch thick slices, being careful not to cut all the way through. Leave the bottom ½-inch intact. To help, place a chopstick on either side of each potato as a cutting guide.
- Step 3: Place the sliced potatoes cut-side up in a 13×9-inch baking dish. Drizzle with olive oil and rub to coat all sides. Sprinkle with 1 teaspoon salt and black pepper.
- Step 4: Bake the potatoes uncovered for 30 minutes.
- Step 5: While baking, whisk together melted butter, garlic, remaining ¾ teaspoon salt, thyme, and rosemary in a small bowl.
- Step 6: Remove the potatoes from the oven and brush the garlic herb butter between the slices, gently pulling the slices apart to allow the butter to seep in.
- Step 7: Pour the chicken broth into the bottom of the baking dish, making sure not to pour over the potatoes. Cover the dish tightly with aluminum foil.
- Step 8: Return to the oven and bake for 20-30 minutes, until potatoes are tender. Remove the foil and broil for 3-4 minutes to crisp the edges.
- Step 9: Spoon any remaining buttery herb sauce from the pan over the potatoes and garnish with fresh parsley if desired before serving.
Tips & Variations
- Use chopsticks or wooden spoons on each side of the potatoes to prevent cutting through the base while slicing.
- For a vegetarian option, substitute vegetable broth for chicken broth.
- Add a sprinkle of grated Parmesan cheese before the final broil for extra flavor and crispiness.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain crispness. Avoid microwaving to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, you can use other waxy potatoes like red or fingerling potatoes, but Yukon golds are ideal for their creamy texture and ability to hold slices well.
How do I make sure the potatoes cook evenly?
Make sure to slice the potatoes evenly using a guide like chopsticks, and adjust baking time based on their size and slice thickness to ensure thorough cooking.
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Hasselback Yukon Gold Potatoes with Garlic Herb Butter Recipe
- Total Time: 1 hour 10 minutes
- Yield: 7–8 servings 1x
Description
These Hasselback Yukon Gold Potatoes are thinly sliced to create crispy edges while remaining tender inside. They are coated with a fragrant garlic herb butter and baked to perfection, making a flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 3 pounds Yukon gold potatoes (about 7–8 large)
Seasoning
- 2 tablespoons olive oil
- 1 ¾ teaspoons salt (divided)
- ½ teaspoon black pepper
Garlic Herb Butter
- 6 tablespoons melted salted butter
- 4 garlic cloves (finely minced)
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
Additional
- ½ cup chicken broth
- Fresh parsley (finely chopped, optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for baking the potatoes.
- Prep the potatoes: Using a sharp knife, carefully slice each potato into ⅛- to ¼-inch thick slices, stopping about ½-inch from the bottom so the slices stay connected. Use chopsticks on either side to guide your cuts and avoid slicing through the base.
- Bake the potatoes initially: Arrange the sliced potatoes cut-side up in a 13×9-inch baking dish. Drizzle with olive oil and rub to coat all surfaces evenly. Sprinkle with 1 teaspoon salt and black pepper. Bake uncovered for 30 minutes to start softening the potatoes.
- Make the garlic herb butter: While the potatoes bake, whisk melted butter with minced garlic, the remaining ¾ teaspoon salt, dried thyme, and dried rosemary in a small bowl to create a flavorful sauce.
- Brush with butter sauce: Remove the partially baked potatoes from the oven and use a pastry brush to generously coat them with the garlic herb butter. Gently separate the slices to ensure the butter gets into every crevice.
- Add broth and cover: Pour the chicken broth into the bottom of the baking dish without pouring over the top of the potatoes. Cover the dish tightly with aluminum foil to trap steam and continue cooking.
- Bake then broil: Return the covered dish to the oven and bake for 20-30 minutes until the potatoes are fully cooked through, adjusting time based on potato size and slice thickness. Remove the foil and broil for 3-4 minutes to crisp up the edges.
- Serve: Spoon the buttery herb sauce from the pan over the potatoes and garnish with fresh parsley if desired. Serve hot as a delicious side dish.
Notes
- To ensure even slicing without cutting through, use chopsticks or wooden spoons as a guide on either side of the potato.
- The broiling step crisps the edges for an authentic Hasselback texture—watch carefully to prevent burning.
- Yukon gold potatoes are preferred for their creamy texture and ability to hold shape during baking.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to separate the slices gently when applying the butter to maximize flavor penetration.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Hasselback potatoes, Yukon gold potatoes, garlic herb butter, baked potatoes, side dish, easy potato recipe
