Brown Butter Hasselback Potatoes with Caramelized Onions.
These hasselback potatoes are crispy bites of perfection! Drizzled with garlic brown butter and topped with fresh herbs and caramelized onions, they are so, so delicious.
How seriously heavenly does this plate look?
Two potato Fridays in a row! Last week I shared my mom’s cheesy potatoes and today we’re doing brown butter hasselback potatoes. I hope you’re not potato-ed out.
And I swear I’m not trying to make this a potato-only Thanksgiving! I just had a few really delish potato recipes up my sleeve. I even have another one coming in December. Oooops.
But it’s good. So good.
I love hasselback potatoes. They get so crispy crunchy on the outsides but are still smooth and soft on the inside. Plus, they just LOOK amazing. They are quite the showstopper on a dinner table because they look so super fancy too.
And while you do need to slice approximately seven thousand slices into the potatoes, it’s not difficult. It’s just time consuming to slice.
Also, those seven thousand slices hold all the flavor. Think of all the delicious things you can drizzle inside there! Today we’re doing brown butter and parmesan. And I’m also topping them with some caramelized onions because WHY NOT!
If 2020 and 2021 taught me anything, it’s that I do have time to caramelize all the onions.
Back to hasselback potatoes though – I’ve done them before. Remember waaaay (like WAY) back in the day I made these hasselback sweet potatoes with oatmeal cookie crumble? And I’ve done hasselback butternut squash a few ways too – with brown butter and sage, maple pecans and even a hot honey one.
Today we’re making some good old regular ones. With brown butter and caramelized onions, of course.
I really like using yukon gold potatoes for these instead of the traditional russet potatoes. First, they are smaller and plumper! Second, the skin gets so wonderfully crisp. And third, I prefer the inside of gold potatoes over any other variety.
For perfect hasselback potatoes:
- I place two butter knives on the sides of the potatoes. This allows me to create super thin slices without cutting through the whole potato. It’s a pain to cut, but totally worth it.
- A simple roast on the potato is my favorite way to make them. Olive oil, salt, pepper, boom. Roast it until crispy and crunchy. Be sure to get the olive oil and salt down into all those slices!
- While the potatoes roast, caramelize the onions! This will take about an hour anyway, so why not make something fantastic to throw on top.
- When the potatoes are finished, brush garlic brown butter all over them. Drench those potatoes in the brown butter! You won’t regret it.
- Serve them on a big plate or platter for grabbing. You can slice one in half if someone doesn’t want a whole potato and the plate looks so fancy and pretty.
While I love these potatoes for their gorgeousness, I also love them because you can totally make them ahead of time. You can slice and bake and then reheat them and add all the flavors. The leftovers are great. You can prep them right before eating, the morning of or even the night before. It all works.
And reheating them is simple, because you want them to get hot and even a little crispy on the outside.
Those thin slices are just SO delish.
Add this to your menu ASAP!
Brown Butter Hasselback Potatoes
Brown Butter Hasselback Potatoes with Caramelized Onions
- 8 to 10 yukon gold potatoes
- 2 to 3 tablespoons olive oil
- kosher salt and pepper
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- ¼ cup chopped fresh herbs, like parsley and chives
- 4 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- kosher salt
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board and lay a butter knife on each side. This will allow you to make slices in the potatoes without cutting the whole way through! Make sure the knives are close to the potatoes.
- Once sliced, place the potatoes on a baking sheet. Brush the potatoes all over, into the slices and crevices, with the olive oil. Sprinkle all over with salt and pepper - again make sure to get down into the slices!
- Roast the potatoes for 45 to 50 minutes, or until deeply golden brown and crispy. If you have super small potatoes, you might need to roast for slightly less time.
- While the potatoes are roasting, caramelize the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add the onions with a big pinch of salt. Cook for 10 minutes, stirring often, until the onions are translucent. Reduce the heat to medium-low. Continue to cook the onions, stirring often, until caramelized and golden, about an hour. If at anytime the onions are too dry, you can add a splash of water.
- When the potatoes are finished, make the brown butter. Heat the butter in a skillet (you can even use the one the onions were in, once you remove them!) over medium-low heat until melted. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Stir in the minced garlic.
- Brush the brown garlic butter all over the potatoes, down into the crevices. Sprinkle with fresh herbs. Top with caramelized onions and serve.