These hasselback potatoes are crispy bites of perfection. Drizzled with garlic brown butter, finished with fresh herbs and caramelized onions, they are absolutely delicious.
How heavenly does this plate look?
Two potato Fridays in a row! Last week I shared my mom’s cheesy potatoes and today it’s brown butter hasselback potatoes. If you love potatoes, you’re in luck—this one’s a showstopper.
I adore hasselback potatoes: crisp, crackly edges and a soft, silky interior. They look elegant on the table and are surprisingly simple to make, though they do require a bit of time to slice.
Those many thin slices are where all the flavor goes. For this version, I load them up with brown butter and Parmesan, then crown them with caramelized onions—because why not? If the last few years taught me anything, it’s that I have time to caramelize onions properly.
Today’s recipe is a classic take: garlic brown butter, herbs, and sweet caramelized onions. I prefer Yukon Gold potatoes for hasselbacks—their smaller, plumper shape and tender interior make them perfect, and their skins crisp up beautifully.
For perfect hasselback potatoes:
- Set a butter knife on each side of the potato while slicing. The knives act as guards so the cuts don’t go all the way through—this yields uniform, thin slices that fan open while roasting.
- Roast simply: brush the potatoes thoroughly with olive oil, season well with kosher salt and pepper, making sure the oil and seasoning reach into the slices. High heat helps the edges get deeply golden and crisp.
- Caramelize the onions while the potatoes roast. Properly caramelized onions take time—about an hour—but they add sweet, savory depth that’s worth it.
- Make a garlic brown butter to brush over the finished potatoes. The nutty, garlicky butter soaks into the crevices and adds rich flavor.
- Serve on a platter so guests can grab one. If someone wants a smaller portion, simply slice a potato in half—presentation still looks elegant.
These potatoes are great for make-ahead cooking. You can slice and roast them, cool and store in the fridge, then reheat and finish with brown butter and herbs. Reheating in the oven crisps the edges back up and warms the center.
Those thin, fanned slices are so satisfying—so much surface area for flavor.
Add this to your menu ASAP.
Brown Butter Hasselback Potatoes
Brown Butter Hasselback Potatoes with Caramelized Onions
Yield: 6 to 8 people
Prep Time: 45 mins | Cook Time: 50 mins | Total Time: 1 hr 35 mins
These hasselback potatoes are crispy, nutty, and savory—finished with garlic brown butter, fresh herbs, and sweet caramelized onions.
Ingredients
- 8 to 10 Yukon Gold potatoes
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper
- 4 tablespoons unsalted butter (for brown butter)
- 1 garlic clove, minced
- 1/4 cup chopped fresh herbs (parsley, chives, or a mix)
For the caramelized onions
- 4 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- Pinch of kosher salt
Instructions
- Preheat the oven to 450°F (230°C).
- Place a potato on a cutting board and lay a butter knife along each side to act as guards. Make thin, even slices across the potato, stopping when the knives prevent cutting all the way through. Repeat with remaining potatoes.
- Arrange the potatoes on a baking sheet. Brush them thoroughly with olive oil, making sure oil and seasoning reach into the slices and crevices. Season generously with salt and pepper.
- Roast for 45 to 50 minutes, until the potatoes are deeply golden and crisp at the edges. Smaller potatoes may need less time.
- While potatoes roast, caramelize the onions: heat 4 tablespoons butter in a skillet over medium heat. Add the sliced onions and a big pinch of salt. Cook for about 10 minutes, stirring often, until translucent. Reduce heat to medium-low and continue to cook, stirring frequently, until deeply golden and caramelized, about 45–60 minutes total. Add a splash of water if they get too dry.
- When potatoes are done, make the brown butter: melt 4 tablespoons butter in a skillet over medium-low heat. Let it bubble and cook until brown bits form on the bottom and a nutty aroma develops. Turn off the heat and stir for 30 seconds, then stir in the minced garlic.
- Brush the garlic brown butter all over the potatoes, letting it seep into the crevices. Sprinkle with chopped fresh herbs, top with caramelized onions, and serve warm.
Notes
To make ahead: slice and bake the potatoes, cool completely, and store in the refrigerator. Reheat in a 350°F (175°C) oven for 15–20 minutes, then finish with brown butter, herbs, and caramelized onions.
Course: Side Dish | Cuisine: American | Author: How Sweet Eats
Flavor: OMG.