Description

Garlic Butter Hasselback Potatoes are a delicious and visually stunning side dish perfect for any occasion. Thinly sliced potatoes are roasted until tender, brushed with a flavorful garlic herb butter, and topped with melty cheddar and Parmesan cheese. Garnished with fresh chives, this recipe offers a perfect balance of crispy edges, creamy interiors, and savory herbs that elevate simple potatoes to a gourmet level.

Ingredients

Scale

Potatoes and Seasonings

6 medium Yukon gold or russet potatoes
1 tsp kosher salt
½ tsp freshly ground black pepper

Butter Herb Mixture

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

Cheeses and Garnish

4 oz cheddar cheese, sliced to ¼-inch thick
4 oz Parmesan cheese, grated
¼ cup minced chives

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
Prepare the potatoes: Working with one potato at a time, place a long skewer or chopstick along each side lengthwise to prevent cutting through the potato fully. Using a sharp knife, make ⅛-inch slices down to the skewers, carefully fanning the slices while keeping the base intact. Place the sliced potatoes on a parchment-lined baking sheet.
Season and roast: Drizzle the potatoes evenly with olive oil and sprinkle with kosher salt and black pepper. Roast them in the preheated oven for 45-55 minutes until they are slightly tender but not fully cooked.
Prepare garlic herb butter: In a small saucepan over medium-low heat, melt butter with minced garlic, fresh sage, thyme, kosher salt, and black pepper. Stir occasionally and remove from heat once melted and fragrant.
Butter the potatoes and add cheese: After the initial roasting, brush the garlic herb butter generously over the potatoes, ensuring some of the herbs and garlic fall into the slices. Insert 3-4 pieces of cheddar cheese within the potato slices, tearing as needed to fit.
Top with Parmesan and roast again: Sprinkle grated Parmesan cheese over the potatoes and return them to the 425°F oven. Roast for an additional 25-35 minutes until the potatoes are fully tender and the cheese is nicely browned.
Finish and serve: Remove from the oven, sprinkle with minced chives for a fresh pop of color and flavor, and serve warm as a savory side dish.

Notes

Using a skewer helps prevent cutting through the potato completely, keeping the slices attached for the signature hasselback look.
Yukon gold potatoes work well for creamy texture, while russets create a crispier finish.
Adjust the cheese quantities to your preference or substitute with mozzarella or gruyere for different flavors.
This dish pairs wonderfully with roasted meats, grilled vegetables, or a fresh salad.
For best results, use unsalted butter to control the saltiness of the dish.