Hasselback Yukon Gold Potatoes with Garlic Herb Butter
I promise I’m not exaggerating... these Hasselback Yukon Gold Potatoes with garlic herb butter are guaranteed to steal the spotlight at your holiday table this year! With their ultra crispy edges, pillowy centers, and a chopstick trick that'll give you major bragging rights.
Servings: 8 potatoes
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 13x9-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
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
Calories: 241kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 641mg | Potassium: 730mg | Fiber: 4g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 2mg
