Hasselback Potatoes

8 Servings


  • 16 small white potatoes (about 2½ lb.)
  • ½ cup (1 stick) unsalted butter, melted, plus more for brushing
  • 32 fresh sage leaves
  • Flaky sea salt


  • Preheat oven to 400°. Peel potatoes, then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through.
  • Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
  • Brush potatoes all over with ½ cup butter. Tuck 2 sage leaves into each potato; season with salt. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes. 

Nutritional Content

Calories (kcal) 210 Fat (g) 11 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g)1 Protein (g) 3 Sodium (mg) 65

Recipe By: Bon Appetit

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