Whatever you do, don’t make these…
Unless you’re okay with being asked to bring them to every single Thanksgiving, Christmas, and holiday gathering from here on out!! 🙃
Bold statement, I know, but these Hasselback Yukon Gold Potatoes are seriously THAT good.
I basically took the best parts of my favorite potato recipes and merged them into one holiday-worthy dish!
You’ll get ultra-crispy edges from a high-heat roast and broil (like my roasted Yukon gold potatoes), soft and pillowy middles from a quick broth-and-foil steam (a trick from my Melting Sweet Potatoes), and then (oh my gosh!) the garlic herb butter sauce? Let’s just say I may or may not have licked my plate clean.
Get the TL;DR:
- Don’t skip the chopsticks… they make slicing SO much easier.
- Grab a few extra potatoes just in case you accidentally slice through one. (Learned this the hard way!)
- Splurge on good quality butter- it really makes the sauce sing!
- Finish with a sprinkle of fresh herbs for a pop of color and flavor!
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Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Potatoes. Yukon gold works best with their creamy texture and buttery flavor, but red potatoes can be used. (Reds are a little firmer and waxier, so will have a slightly different texture!) Look for ones on the larger end, about .3 to .4 pounds each. If you use smaller potatoes, adjust the cook time accordingly.
- Butter. Good quality European butter like Kerrygold or Plugrá. I used salted, but unsalted can be subbed if needed.
- Herbs. A mix of dried rosemary and thyme go into the sauce, then you can finish with fresh herbs after baking. I’d avoid using fresh in the sauce since they may burn at high heat.
- Garlic. Fresh garlic cloves, finely minced are preferred. (I like to use a garlic press so it gets really fine and spreads throughout the sauce.) I do not recommend using garlic powder!
- Broth. I used regular sodium chicken broth, but vegetable broth or reduced sodium can be used.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the potatoes.
Place chopsticks on either side of each potato to guide your knife and slice ⅛–¼-inch thick cuts without cutting all the way through (You want to leave about ½-inch at the bottom intact.)
Pro Tip: Tape the chopsticks down firmly on a dry cutting board to keep them from moving while slicing—it makes the process way easier!
Roast with oil and seasoning.
Gently fan the slices apart and place cut-side up in a 13×9-inch baking dish. Drizzle with oil, rub to coat, and sprinkle with salt and black pepper. Bake uncovered for 30 minutes.
Pro Tip: Baking uncovered at this point gives you those super crispy edges!
Make the garlic herb butter.
While the potatoes roast, whisk together melted butter, minced garlic, thyme, rosemary, and the remaining ¾ teaspoon salt.
Pro Tip: Use a garlic press to get the garlic finely minced so it spreads evenly in the sauce and gets in-between all of those slices!
Coat and pour in broth.
Remove potatoes from the oven and brush the garlic herb butter between each slice. Pour the chicken broth into the bottom of the pan (not over the top!) and cover tightly with foil.
Pro Tip: Make sure you get that butter in-between each and every slice for the best flavor!
Bake, broil, and then dig in!
Return the potatoes to the oven and bake for 20-30 minutes, or until tender all the way through. Remove the foil and broil for 3-4 minutes to crisp up the edges.
Spoon any buttery herb sauce from the pan over the potatoes, sprinkle with fresh parsley, and then dig in!
Pro Tip: Don’t skip the broil. It’s the secret to those golden, crispy edges everyone raves about.
FAQs
You can prep the potatoes by slicing them in advance, but I wouldn’t recommend roasting them fully ahead—freshly roasted potatoes are best. If prepping, slice the potatoes and store them in water in the fridge for a few hours before roasting.
Let the potatoes cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 375°F oven for 10-15 minutes, or until warmed through and crisped. You can microwave, but they won’t get nearly as crispy!
Yes! Red potatoes work, but they’re a little waxier and less starchy, so the centers won’t get as soft and fluffy. You may need to adjust your bake time slightly.
Chopsticks are a game-changer for keeping your slices even and not cutting all the way through, but if you don’t have them, you can carefully eyeball it or use another guide like a thin, wooden spoon handle.
Absolutely! Swap the butter for a plant-based alternative, and the potatoes will still roast beautifully, though the flavor will be slightly different.
The broil brings those crispy edges back to life after they’ve steamed up in the broth bath!
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Hasselback Yukon Gold Potatoes with Garlic Herb Butter
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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
- Preheat the oven to 400°F.
- Using a sharp knife, slice the potatoes into ⅛- to ¼-inch thick slices, but don’t cut all of the way through. You want to keep the bottom ½-inch of the potato base intact. To make it easier, place a chopstick on either side of the potato to act as a guide and prevent cutting through the bottom.3 pounds Yukon gold potatoes
- Place the sliced potatoes in a 13×9-inch baking dish, cut-side up. Drizzle with the oil and rub to coat all sides. Sprinkle the potatoes with 1 teaspoon of salt and the black pepper. Bake, uncovered, for 30 minutes.2 tablespoons olive oil, ½ teaspoon black pepper
- While the potatoes are baking, whisk together the melted butter, garlic, remaining ¾ teaspoon salt, thyme, and rosemary in a small bowl.6 tablespoons melted salted butter, 4 garlic cloves, ¾ teaspoon dried thyme, ¾ teaspoon dried rosemary
- After 30 minutes, remove the potatoes from the oven. Use a pastry brush to coat the potatoes with the garlic herb butter, gently pulling apart the slices so the butter gets into every nook and cranny.
- Pour the broth into the bottom of the baking dish (not over the top of the potatoes!) and cover tightly with aluminum foil.½ cup chicken broth
- Return the dish to the oven and bake for 20-30 minutes, or until they’re cooked all of the way through. (This will largely depend on the size of the potatoes and how thinly you sliced them!) Remove the foil and broil for an additional 3-4 minutes, or until the edges crisp up.
- Spoon the buttery herb sauce from the pan over the potatoes and finish with a sprinkle of fresh parsley, if desired.Fresh parsley
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Notes
- Potatoes: Yukon Gold works best for a creamy, buttery interior; red potatoes can be used but will be slightly firmer and less creamy. Look for larger potatoes (.3–.4 lb each) for easier slicing and uniform roasting.
- Chopsticks are key: Use them as guides when slicing to avoid cutting all the way through. Taping them down on your cutting board also helps keep them stable.
- Spread the flavor love: Brush the butter generously between slices to get maximum flavor. This is where the magic happens!
- Don’t skip the broil: it gives the edges that golden, crispy bite everyone loves!
- Herbs: Use dried herbs in the butter for roasting (fresh can burn at high heat) and finish with fresh parsley for color and brightness.
- Storage: Let cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven for 10–15 minutes for crispiness; microwave will work but edges won’t be as crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Holiday-Worthy Potato Recipes
I love a good potato recipe at the holidays!! Here are some of my family’s most-requested.
Melting Potatoes
1 hr
Roasted Yukon Gold Potatoes
45 mins
Brown Butter Mashed Potatoes
30 mins
Sweet Potato Casserole with Pecans
1 hr 15 mins
