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  • Writer's pictureThe Farmer's Wife

Yukon Gold Hasselback Potatoes


  • 12 medium (about 3-inches in length) Yukon Gold potatoes

  • 2 tablespoons canola oil or olive oil

  • Kosher salt and freshly ground pepper, to taste

  • 4 to 6 tablespoons unsalted butter, melted

  • Fresh chopped rosemary, thyme or chives

INSTRUCTIONS: Preheat the oven to 400 degrees. Line a sided baking sheet with parchment paper.

Cut each potato crosswise into 1/8-inch slices, cutting only three-fourths of the way through the potatoes so they stay intact. It helps if you set the potato between two thick wooden skewers about 3 inches apart and parallel to each other. The skewers stop your knife from slicing all the way through.

Place the potatoes, sliced side up, on the prepared baking sheet and fan the slices slightly so they are not completely touching. Drizzle with the oil and season generously with salt and pepper.

Transfer to the oven and roast. Meanwhile, mix together the melted butter with herbs of choice. After potatoes roast 15 minutes, baste with the melted butter. Continue roasting and basting occasionally with the melted butter, until the potatoes are browned on the outside and tender in the center, about 1-1/4 hours, depending on the size of the potatoes.

Garnish the potatoes with additional herbs, if desired, before serving.

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