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Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

If you’re looking for a side dish that’s as stunning as it is delicious, let me introduce you to my favorite: Brown Butter Hasselback Potatoes with Caramelized Onions Recipe. This recipe isn’t just potatoes – it’s potatoes elevated with crispy edges, melt-in-your-mouth brown butter, and sweet, deeply flavorful caramelized onions. Trust me, once you try this combo, you’ll be hooked just like my family and me!

❤️

Why You’ll Love This Recipe

  • Incredible Flavor: The brown butter adds a nutty richness that perfectly complements the sweetness of the caramelized onions.
  • Visual Showstopper: Hasselback potatoes look fancy enough for company, but they’re surprisingly easy to make.
  • Perfect Texture: Crispy on the edges and tender inside – every bite is satisfying.
  • Make-Ahead Friendly: You can prep the onions in advance and reheat the potatoes easily without losing that crispiness.

Ingredients You’ll Need

The magic in this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe comes from simple, quality ingredients working together – and a bit of patience! Using Yukon Gold potatoes makes for creamy centers and a great roasting texture, while fresh herbs brighten it up at the end.

Flat lay of golden Yukon gold potatoes with smooth, dimpled skin, thinly sliced sweet onions in soft caramelized golden brown layers, fresh vibrant green parsley and chives finely chopped, a small pile of pale yellow unsalted butter with creamy texture, one garlic clove with off-white papery skin and rough surface, all naturally arranged with gentle overlaps and scattered herb leaves, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Brown Butter Hasselback Potatoes with Caramelized Onions, Hasselback potato side dishes, caramelized onion potato recipes, crispy Hasselback potatoes, elegant potato side dish
  • Yukon Gold Potatoes: Their thin skins and buttery texture give the best bite for Hasselbacks.
  • Olive Oil: You’ll want a good quality one to brush inside those crispy crevices for roasting.
  • Kosher Salt and Pepper: Season generously – these are your flavor foundation.
  • Unsalted Butter: For both browning and caramelizing, butter adds richness without overpowering.
  • Garlic Clove: Minced fresh garlic in the brown butter brings a subtle but important punch.
  • Fresh Herbs (Parsley and Chives): These fresh herbs add color and freshness to balance the rich butter and onions.
  • Sweet Onions: Thinly sliced, they’re slow-cooked into sweet, caramelized perfection.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love this recipe because it’s such a great canvas to play with flavors and textures. You can easily tweak it to fit different tastes or dietary needs without losing that original charm.

  • Cheesy Twist: I often sprinkle shredded Gruyère or Parmesan into the slices during the last 10 minutes of roasting for a golden cheesy crust that my family adores.
  • Herb Swaps: If you don’t have chives or parsley, thyme or rosemary works beautifully here for a more woodsy flavor.
  • Dairy-Free Version: Substitute the butter with vegan margarine or olive oil for browning and caramelizing to keep it plant-based.
  • Spicy Kick: Adding a dash of smoked paprika or cayenne to the olive oil before roasting adds a subtle heat that wakes up your palate.

How to Make Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

Step 1: Slice Your Potatoes Hasselback Style

Start by preheating your oven to 450°F. It’s the perfect temperature for crisping and roasting these spuds perfectly. Now, this trick changed everything for me: lay a butter knife on each side of each potato before slicing down across — this stops you from cutting right through and keeps the potato intact while creating those beautiful accordion-style slices. You want your slices thin enough to crisp but not so thin that they break apart.

Step 2: Oil and Season Between the Slices

Place the sliced potatoes onto a baking sheet. Then brush olive oil all over, making sure it seeps right into those crevices you just sliced. Finally, sprinkle kosher salt and black pepper everywhere, again getting into those nooks. This step ensures every bite is packed with flavor and the outsides crisp up gorgeously.

Step 3: Roast Until Golden and Crispy

Pop the potatoes into your hot oven for 45 to 50 minutes. I found shorter cooking times for tiny yukon golds, so keep an eye – you want a deep golden brown, crispy exterior with tender insides. It’s a good idea to check after 40 minutes and judge from there. Patience really pays off here!

Step 4: Caramelize Sweet Onions Slowly

While the potatoes roast, start your caramelized onions. Melt 4 tablespoons of butter in a skillet over medium heat. Toss in your thinly sliced sweet onions with a big pinch of salt. Stir often for about 10 minutes until they become translucent, then turn down the heat to medium-low. This is key – slow and steady wins the caramelization race! Stir occasionally for about an hour until the onions turn golden, silky, and sweet. If they start sticking or drying out, just splash in a bit of water. This step fills your kitchen with the most amazing aroma I swear I could live on these onions alone.

Step 5: Make the Brown Butter Garlic Sauce

Once your potatoes are out of the oven, melt 4 tablespoons of butter in a skillet over medium-low heat (the same pan you used for the onions works great). Let it bubble and swirl around until the butter turns golden brown and you see those irresistible brown bits forming – that’s pure flavor gold. Be careful, it can burn quickly, so keep stirring and remove from heat when it looks just right. Stir in a minced garlic clove, letting it gently warm in the butter for about 30 seconds to infuse without burning.

Step 6: Bring It All Together

Brush that luscious brown butter garlic sauce all over your roasted potatoes, letting it settle deep into the Hasselback slices. Sprinkle the chopped fresh herbs over the top for a burst of color and freshness. Finally, crown each potato with a generous spoonful of your homemade caramelized onions. Serve immediately and watch your friends and family go crazy for this!

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Pro Tips for Making Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

  • Knife Placement Trick: Using butter knives on either side of your potato before slicing guarantees uniform slices that won’t snap apart in the oven.
  • Low and Slow Onions: Caramelize onions over medium-low heat for an hour—rushing this step loses the incredible sweetness and texture that transform the dish.
  • Brown Butter Watch: Butter can burn fast—remove from heat as soon as the brown bits appear and keep stirring off the heat to avoid bitterness.
  • Season Liberally: Salt and pulse black pepper inside each potato slice for even, deep seasoning every bite, not just the outer surface.

How to Serve Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

A white plate holds a roasted potato sliced into many thin layers from top to bottom, fanned slightly open to show the light yellow inside. The potato skin is golden brown and crispy with small irregular ridges between each thin slice. Thin caramelized onion strands in amber color are placed inside the potato layers and on top, adding a soft texture and shine. Chopped fresh green herbs are scattered over the potato and plate edges, adding bright green color contrast. There is a slight brown oily sauce pooling at the bottom of the plate on a white marbled surface. The focus is close-up showing detailed texture of the potato and herbs. photo taken with an iphone --ar 2:3 --v 7 - Brown Butter Hasselback Potatoes with Caramelized Onions, Hasselback potato side dishes, caramelized onion potato recipes, crispy Hasselback potatoes, elegant potato side dish

Garnishes

I love topping these potatoes with a sprinkle of fresh chopped parsley and chives—it adds a fresh, herbaceous pop that complements the rich butter beautifully. Sometimes a light dusting of flaky sea salt right before serving takes the flavor to the next level.

Side Dishes

This recipe pairs wonderfully with simply roasted chicken, grilled steak, or even a fresh green salad for something lighter. My go-to is roasted garlic lemon chicken alongside these potatoes—it’s a dinner winner every time.

Creative Ways to Present

For special occasions, I like to place each Hasselback potato on a small decorative plate, crown with a swirl of caramelized onions, and garnish with a colorful medley of fresh herbs and even edible flowers. It instantly makes the dish feel festive and extra special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they don’t last long in my house), store them in an airtight container in the refrigerator for up to 3 days. I like to separate the caramelized onions from the potatoes to keep textures optimal.

Freezing

While freezing is possible, I don’t recommend it for the potatoes as they lose their crispness. However, you can freeze the caramelized onions separately in small portions and thaw them to reheat later without issue.

Reheating

To reheat the potatoes, pop them back in a 400°F oven for 10-15 minutes to crisp the edges again. Microwave can make them soggy, so oven reheating is definitely the way to go. Warm the caramelized onions gently on the stovetop or microwave and spoon over the warmed potatoes.

FAQs

  1. Can I use other types of potatoes for this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe?

    Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and thin skin, you can use Russets or red potatoes. Just keep in mind that Russets are starchier and might be a bit fluffier inside, while red potatoes hold their shape nicely but might need slightly different roasting times.

  2. How do I make sure my potatoes don’t fall apart after slicing them Hasselback style?

    The trick is placing a butter knife or chopstick on both sides of each potato before slicing. This acts like a guide and stopper, preventing you from cutting entirely through the potato. This way, your potatoes hold together well but still get those crispy, flexible slices.

  3. Can I make the caramelized onions ahead of time?

    Yes! Caramelized onions actually taste even better the next day once the flavors meld. You can make them a day or two in advance and store in the refrigerator in an airtight container. Just reheat gently before serving.

  4. What if I don’t have fresh herbs?

    No worries—dried herbs like parsley or chives work in a pinch, but add them sparingly since dried herbs are more concentrated. Alternatively, just a little fresh cracked pepper and flaky salt on top can work beautifully to finish the dish.

  5. Why brown the butter instead of just melting it?

    Brown butter brings a deeper, nuttier flavor that regular melted butter just can’t match. It adds a lovely complexity without much extra effort. Plus, the little browned bits stuck to the pan are packed with toasty richness that makes this recipe so special.

Final Thoughts

I absolutely love how this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe turns out every single time. It’s the kind of side dish that feels special yet is totally doable on a weeknight or holiday table. The crispy edges, rich brown butter, and sweet onions come together in a way that just makes you smile. I can’t wait for you to try it—once you do, you’ll find it’s one of those recipes you reach for again and again. Happy cooking, friend!

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Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 68 reviews
  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Brown Butter Hasselback Potatoes with Caramelized Onions are a deliciously crispy and flavorful side dish. Yukon gold potatoes are thinly sliced without cutting all the way through, roasted until golden and crispy, then brushed with a nutty brown butter garlic sauce and topped with sweet, slow-cooked caramelized onions and fresh herbs. Perfect for a comforting meal accompaniment.


Ingredients

Scale

Potatoes

  • 8 to 10 Yukon gold potatoes
  • 2 to 3 tablespoons olive oil
  • Kosher salt and pepper, to taste

Brown Butter Garlic Sauce

  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • ¼ cup chopped fresh herbs (parsley and chives)

Caramelized Onions

  • 4 tablespoons unsalted butter
  • 3 sweet onions, thinly sliced
  • Kosher salt, a big pinch

Instructions

  1. Preheat the Oven: Preheat your oven to 450°F (232°C) to get it ready for roasting the potatoes.
  2. Slice the Potatoes Hasselback Style: Place each potato on a cutting board and lay a butter knife on each side to prevent cutting all the way through. Slice the potatoes thinly between the knives, creating many thin slices while keeping the base intact.
  3. Prepare Potatoes for Roasting: Place the sliced potatoes on a baking sheet. Brush them thoroughly, including inside the slices and crevices, with olive oil. Season generously with kosher salt and pepper, making sure to get the seasoning inside the cuts.
  4. Roast the Potatoes: Roast the potatoes in the oven for 45 to 50 minutes, or until they become deeply golden brown and crispy on the outside. Adjust cooking time slightly if using very small potatoes.
  5. Caramelize the Onions: While potatoes roast, heat 4 tablespoons of unsalted butter in a skillet over medium heat. Add the thinly sliced onions with a big pinch of kosher salt. Cook for 10 minutes, stirring often, until the onions turn translucent. Then reduce the heat to medium-low and continue cooking the onions for about an hour, stirring regularly, until they are deeply caramelized and golden brown. Add a splash of water if onions start to dry out.
  6. Make the Brown Butter Garlic Sauce: In a skillet (you can reuse the pan used for onions after removing them), melt 4 tablespoons unsalted butter over medium-low heat. Let the butter bubble and cook while stirring occasionally until brown bits form at the bottom. Once browned, turn off the heat and stir for about 30 seconds before adding the minced garlic. Stir to combine the garlic into the browned butter.
  7. Finish the Potatoes: Brush the brown garlic butter all over the roasted potatoes, making sure to get in the crevices and slices. Sprinkle the chopped fresh herbs (parsley and chives) on top. Finally, pile the caramelized onions over the potatoes and serve warm.

Notes

  • Use Yukon gold potatoes for their buttery texture and ability to hold their shape well when roasted.
  • When slicing potatoes, use the butter knife method to avoid cutting through the bottom, ensuring the Hasselback effect.
  • Caramelizing onions requires patience but deepens the flavor—don’t rush this step by turning the heat too high.
  • If the onions begin to stick or dry out, add a splash of water to loosen them and prevent burning.
  • Brown butter should be watched carefully to prevent burning; it should be nutty brown with brown bits, not black.
  • This recipe serves 6 to 8 people, ideal for family meals or small gatherings.

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe)
  • Calories: 280 kcal
  • Sugar: 5 g
  • Sodium: 220 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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