Description

These Hasselback Yukon Gold Potatoes are a deliciously crispy and tender side dish featuring thinly sliced Yukon gold potatoes baked with a flavorful garlic herb butter. The potatoes are carefully sliced to create fans that soak up the rich butter infused with garlic, thyme, and rosemary. Finished with a splash of chicken broth to keep them moist and a final broil for crisp edges, this recipe makes a beautiful and tasty accompaniment for any meal.

Ingredients

Scale

Potatoes and Seasoning

3 pounds Yukon gold potatoes (about 7-8 large)
2 tablespoons olive oil
1 ¾ teaspoons salt (divided)
½ teaspoon black pepper

Garlic Herb Butter

6 tablespoons melted salted butter
4 garlic cloves (finely minced)
¾ teaspoon dried thyme
¾ teaspoon dried rosemary

Other Ingredients

½ cup chicken broth
Fresh parsley (finely chopped, optional)

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Instructions

Preheat the oven: Preheat your oven to 400°F to prepare for baking the potatoes.
Slice the potatoes: Using a sharp knife, carefully slice each potato into ⅛- to ¼-inch thick slices, leaving about ½ inch intact at the bottom so the potato stays together. Using chopsticks placed on either side of the potato can help prevent cutting all the way through.
Prepare potatoes for first bake: Arrange the sliced potatoes cut-side up in a 13×9-inch baking dish. Drizzle with olive oil and rub to coat evenly. Sprinkle with 1 teaspoon salt and black pepper. Bake uncovered for 30 minutes.
Make garlic herb butter: While the potatoes bake, whisk together melted butter, minced garlic, the remaining ¾ teaspoon salt, dried thyme, and dried rosemary in a small bowl.
Apply garlic herb butter: Remove the potatoes from the oven after 30 minutes. Using a pastry brush, coat the potatoes with the garlic herb butter, gently pulling the slices apart to get the butter in between all the layers.
Add chicken broth and cover: Pour chicken broth into the bottom of the baking dish (avoid pouring over the tops of the potatoes). Cover the dish tightly with aluminum foil.
Bake and broil: Return the covered dish to the oven and bake for an additional 20-30 minutes, or until the potatoes are tender throughout. Remove the foil and broil for 3-4 minutes to crisp the edges.
Finish and serve: Spoon the buttery herb sauce from the pan over the potatoes. Sprinkle with fresh chopped parsley if desired and serve warm.

Notes

Use a sharp knife and chopsticks as guides for safe and even slicing of potatoes.
The final cooking time may vary depending on the size and thickness of the potato slices.
Broiling at the end crisps the edges but watch carefully to prevent burning.
Fresh parsley adds color and a fresh flavor but is optional.
Yukon gold potatoes are preferred for their creamy texture and ability to hold shape well.