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

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Instructions

Preheat the Oven: Preheat your oven to 450°F (232°C) to get it ready for roasting the potatoes.
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.
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.
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.
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.
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.
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