Butter herb roasted hasselback potatoes are a delicious side dish bursting with fresh, buttery herb flavors. Vertically sliced to let the butter seep in, these potatoes have crispy edges with a tender and creamy inside. Butter herb roasted hasselback potatoes are perfect for family feasts as well as holiday tables and weeknight sides.
The Hotel Hasselbacken in Sweden first served these delicious potatoes back in the ‘50’s, and we’re lucky the hasselback found its way into American kitchens. These sliced potatoes may look intimidating to make, but the recipe is pretty simple and straightforward. Start by resting a potato between wooden spoon handles or chopsticks. The chopsticks act as a guide to stop the knife from cutting all the way through and the slices are held together at the bottom of the potato. With a sharp and sturdy blade, the GoodCook Carbon Steel Chef’s Knife is perfect for this job.
Get the Tools
The hasselback potatoes are roasted on a GoodCook 13×9” Baking Sheet until golden and crisped. While they’re getting toasty, it’s time to make the buttery herb sauce.
To create the creamy and flavorful sauce for this recipe, we melted butter and infused it with garlic and fresh herbs. When it comes to the best butter for cooking and baking, we use Challenge butter. It’s all natural, made with real cream, and most importantly, is made without the use of the synthetic hormone rBST.
If quick and easy is your thing, you’ll love the GoodCook Herb Mincer. It’s the fastest way to chop a bunch of herbs for any recipe. Pair it with the GoodCook Touch Garlic Press to crush the fresh garlic for this recipe. All that amazing flavor is infused with Challenge Butter in a warm pan and coats the potatoes when they come out of the oven. Paired with any protein, these butter herb roasted hasselback potatoes make a perfect side dish!
Make & Share
Happy Hasselback Potato Roasting! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Butter Herb Roasted Hasselback Potatoes
- 5 tablespoons butter, divided
- 1 clove garlic, skinned and lightly smashed
- 2 lbs. small potatoes (baby reds or golds)
- 1 teaspoon sea salt
- 1/4 cup chopped fresh herbs (chives and/or parsley)
- A few grinds or 1/4 teaspoon freshly ground pepper
Preheat oven to 425.
Set butter to melt in a small to medium-sized skillet over low heat. As soon as it melts, turn off the stove, add garlic clove and set skillet aside.
While butter melts and oven preheats, slice potatoes ¾ of the way through, every ¼ inch. Pour about 1 ½ T. (about a ⅓ of melted butter on to a baking sheet). Add potatoes and toss with butter to coat and sprinkle evenly with sea salt. Spread the potatoes out across the baking sheet, cut sides up, without touching, to allow potatoes to crisp on all sides. Roast until golden and crisped, about 45 minutes.
While potatoes roast, chop herbs using the Good Cook herb mincer, and add to cooled melted butter and garlic to infuse the flavors. Just before the potatoes finish, press the garlic clove using Good Cook Garlic Press, and swirl pressed garlic with butter. Scoop hot finished potatoes into the melted herb butter and toss to coat. Sprinkle with pepper and serve from the skillet.