Description
These Hasselback Yukon Gold Potatoes are sliced thinly and expertly roasted with garlic herb butter, olive oil, and aromatic herbs. The potatoes are baked until tender and finished with a crispy, golden top and flavorful buttery sauce, making for an impressive and delicious side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 3 pounds Yukon gold potatoes (about 7-8 large)
Seasonings & Butter Mixture
- 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
Other
- ½ cup chicken broth
- Fresh parsley (finely chopped, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the potatoes.
- Prepare the Potatoes: Using a sharp knife, carefully slice each potato into ⅛- to ¼-inch thick slices, making sure not to cut all the way through. Leave about ½-inch intact at the bottom to keep the potato together. Use chopsticks on either side of the potato as a cutting guide to prevent slicing through.
- Start Baking: Place the sliced potatoes upright cut-side up in a 13×9-inch baking dish. Drizzle the olive oil over them, rubbing to coat evenly. Sprinkle with 1 teaspoon of salt and the black pepper. Bake uncovered for 30 minutes to begin softening the potatoes.
- Make Garlic Herb Butter: While the potatoes bake, whisk together melted salted butter, minced garlic, the remaining ¾ teaspoon salt, dried thyme, and dried rosemary in a small bowl.
- Brush with Butter Mixture: After 30 minutes, take the potatoes out of the oven. Use a pastry brush to generously coat the potatoes with the garlic herb butter. Gently separate the slices slightly to allow the butter to penetrate all the way through for maximum flavor.
- Add Broth and Cover: Pour the chicken broth into the bottom of the baking dish, taking care not to pour over the tops of the potatoes. Cover the dish tightly with aluminum foil to keep moisture in and allow even cooking.
- Finish Baking and Broil: Return the dish to the oven and bake for an additional 20-30 minutes, depending on potato size and slice thickness, until potatoes are fully cooked. Remove the foil and broil the potatoes for 3-4 minutes more to crisp up the edges beautifully.
- Serve: Spoon the flavorful buttery herb sauce from the pan over the potatoes. Garnish with freshly chopped parsley if desired, and serve warm as a delicious side dish.
Notes
- Be sure not to cut through the bottom of the potatoes to maintain their structure during baking.
- The thickness of your slices will affect cooking time, so adjust baking time accordingly.
- Using Yukon Gold potatoes is important for their creamy texture and buttery flavor.
- Chicken broth adds moisture and extra flavor, but vegetable broth can be used to make it vegetarian.
- Fresh herbs can replace dried herbs if available for a brighter flavor.
- For a vegan version, substitute butter with a plant-based alternative and use vegetable broth.
- Let the potatoes rest for a few minutes after baking to absorb all the buttery goodness.
