If you’re craving a side dish that feels like a little crispy cloud of comfort with a burst of savory goodness, you’re in the right place. This Brown Butter Hasselback Potatoes with Caramelized Onions Recipe is exactly that—it’s fancy enough for company but easy enough for a weeknight dinner. The combination of golden, crispy hasselback potatoes smothered in nutty brown butter and topped with sweet, caramelized onions creates a harmony of flavors and textures that I promise will make you swoon. Stick around—I’ll share all the little tricks to help you get that perfect crisp and deeply flavored brown butter that’ll elevate these potatoes to your new favorite.
Why You’ll Love This Recipe
- Effortlessly Elegant: Looks like you spent hours but only takes about 15 minutes of prep.
- Flavor Explosion: The brown butter adds a deep, nutty richness that takes the potatoes to a new level.
- Versatile Crowd-Pleaser: Whether it’s for holiday dinners or casual meals, everyone always asks for seconds.
- Sweet & Savory Balance: Caramelized onions bring a mellow sweetness that perfectly complements the potatoes.
Ingredients & Why They Work
The magic of this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe lies in simple, quality ingredients working in harmony. Yukon gold potatoes have just the right balance of creamy interior and waxy skin to crisp nicely. Butter, onions, and fresh herbs layer in flavor without overpowering the star of the show.
- Yukon gold potatoes: Their buttery texture and thin skins are perfect for hasselback cutting and roasting.
- Olive oil: Helps the potatoes crisp up while adding a subtle fruity note.
- Kosher salt and pepper: Season generously to enhance all the natural flavors.
- Unsalted butter: Key for both the brown butter sauce and caramelizing the onions — unsalted gives you control over saltiness.
- Garlic clove: Adds a warm aromatic punch in the brown butter.
- Fresh herbs (parsley and chives): Brighten up the dish with fresh, vibrant flavor after roasting.
- Sweet onions: The longer caramelizing process softens their sharpness into luscious sweetness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe is how easy it is to personalize. I often tweak the herbs or add a little grated cheese right at the end. Feel free to make it your own — because the best dishes come from a little kitchen creativity!
- Variation: I like adding a sprinkle of smoked paprika or cayenne to the olive oil before roasting for a smoky kick.
- Dietary adjustments: Swap butter for a vegan alternative and use olive oil for caramelizing the onions to keep it dairy-free.
- Seasonal tweaks: Use fresh thyme or rosemary in place of parsley and chives for an earthy twist in fall.
Step-by-Step: How I Make Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
Step 1: The Perfect Hasselback Cut
This is where the magic begins. Lay each Yukon gold potato on a cutting board and place a butter knife tightly on each side of the potato. This trick keeps your slices uniform and stops you from cutting all the way through—trust me, this makes all the difference for that crispy, accordion effect. Slice just thin enough to fan the potato, about 1/8-inch slices. If your potatoes vary in size, try to keep cuts consistent for even cooking.
Step 2: Oil, Salt, and On to the Oven
Place the sliced potatoes on a baking sheet and generously brush olive oil over every surface, pushing the oil down into the cuts. Don’t be shy here—the oil helps create crispy edges inside and out. Sprinkle kosher salt and freshly cracked pepper over everything, again making sure to season inside the slices. Roast at 450°F for 45 to 50 minutes, rotating the tray halfway through for even browning. The smell while roasting? Absolute heaven.
Step 3: Slow-Caramelize the Sweet Onions
While those potatoes crisp up, slice your sweet onions thin and start caramelizing in 4 tablespoons of unsalted butter over medium heat. Add a pinch of kosher salt to help them sweat and soften. Stir regularly for 10 minutes until translucent, then lower the heat to medium-low and cook them slowly for about an hour, stirring frequently so they don’t stick or burn. If they start to dry out, a splash of water will keep them nice and soft. The deep golden color and sweet aroma you get here are totally worth the wait.
Step 4: Brown Butter with Garlic – The Finishing Touch
Once the potatoes are out and golden, it’s time to bring that rich nutty flavor. Heat 4 tablespoons of unsalted butter in a skillet over medium-low heat (you can use the same pan used for onions, just be sure to remove the onions first). Let the butter melt and bubble, stirring occasionally. You’ll see lovely brown bits forming at the bottom — that’s your golden ticket! Turn off the heat and stir in the garlic right away so it doesn’t burn but infuses that amazing aroma. Brush this brown garlic butter all over your potatoes, making sure it settles in between those tantalizing slices.
Step 5: Herb It Up and Serve
Sprinkle on freshly chopped parsley and chives. Top the potatoes generously with the luscious caramelized onions. Serve warm, and watch everyone dig in — you’ll probably find yourself having to make more soon!
Pro Tips for Making Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
- Knife Placement Trick: Using butter knives as guides guarantees even slices without cutting through—your potatoes hold together and look stunning.
- Don’t Rush the Onions: Caramelizing takes time but patience really pays off with a deep, complex sweetness that balances the savory potatoes perfectly.
- Watch Your Butter: Brown butter develops quickly—once you see golden bits, remove from heat to avoid bitterness.
- Season In Layers: Salt appearing in every stage, including inside the potato cuts and in your onions, ensures full flavor without surprises.
How to Serve Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
Garnishes
I love finishing these potatoes with a fresh sprinkle of chopped parsley and chives—they add a pop of color and freshness that cuts through the richness beautifully. Sometimes I’ll shave a bit of aged parmesan or crumble some crispy bacon on top for an indulgent twist.
Side Dishes
These potatoes pair so well with roasted or grilled meats like herb-crusted chicken, steak, or even a simple baked salmon. A crisp green salad or sautéed greens add a nice light contrast to the richness. I often throw together a quick arugula salad with lemon vinaigrette to brighten things up.
Creative Ways to Present
If I’m hosting a special dinner, I sometimes serve these potatoes on a rustic wooden board, draped with a sprig of fresh thyme and tucked alongside small ramekins of extra brown butter and caramelized onions for guests to customize. It feels cozy yet elegant—a guaranteed conversation starter.
Make Ahead and Storage
Storing Leftovers
Leftover potatoes reheat surprisingly well. I store them in an airtight container in the fridge for up to 3 days. Before reheating, I like to let them come to room temperature for 15 minutes to help them crisp back up.
Freezing
I don’t recommend freezing these potatoes after roasting as the texture can get a little mushy when thawed. But raw, pre-sliced potatoes can be frozen if you flash-freeze them first—just be sure to cook fresh for best results.
Reheating
For reheating, I pop the potatoes in a 400°F oven on a baking sheet for about 10-15 minutes until warmed through and crispy again. If you’re in a pinch, a quick hit under the broiler for a couple of minutes does the trick but watch closely so they don’t burn.
FAQs
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Can I use other types of potatoes for this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe?
Yukon golds are ideal because they hold their shape and have a creamy texture, but you can use other waxy potatoes like red or fingerlings. Avoid starchy potatoes like russets as they might fall apart during roasting.
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How do I prevent the garlic in the brown butter from burning?
Once the butter starts browning and you see those golden bits, turn off the heat before adding the minced garlic. Stir quickly for about 30 seconds off heat to release its aroma without burning it.
- Is there an easy way to slice the potatoes evenly for hasselback style?
Yes! Place a butter knife or chopsticks on either side of the potato as a guide, so your knife won’t cut all the way through. This makes slicing easier and safer, plus gives you classic hasselback look with slices that fan nicely.
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Can I prepare the caramelized onions ahead of time?
Absolutely. Caramelized onions keep well in the fridge for up to 5 days and can be gently reheated. This makes your dinner prep smoother—just heat and spoon over your potatoes at serving time.
- What if I don’t have fresh herbs?
Dried herbs won’t deliver the fresh punch but can be used in a pinch—add them early in the cooking process to let flavors bloom. Otherwise, a simple sprinkle of flaky sea salt can also elevate the final dish.
Final Thoughts
This Brown Butter Hasselback Potatoes with Caramelized Onions Recipe has become one of those dishes I love making when I want to impress without stress. It’s all about coaxing out deep flavors with a bit of patience and simple kitchen hacks that anyone can master. I hope you give it a try and make it your own, because there’s just something so satisfying about taking a humble potato to golden, buttery, flavorful perfection. Happy cooking!
PrintBrown Butter Hasselback Potatoes with Caramelized Onions Recipe
This recipe for Brown Butter Hasselback Potatoes with Caramelized Onions features crispy, golden roasted Yukon Gold potatoes sliced thinly to create perfect pockets for a rich brown butter garlic sauce and topped with sweet, deeply caramelized onions. It’s an elegant side dish combining textures and flavors, perfect for impressing guests or elevating any dinner.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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
- 1/4 cup chopped fresh herbs, like parsley and chives
Caramelized Onions
- 4 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- Kosher salt, a big pinch
Instructions
- Preheat Oven: Preheat the oven to 450 degrees F to ensure a hot environment for roasting the potatoes until golden and crispy.
- Slice Potatoes: Place each potato on a cutting board with butter knives on either side to act as guides, then slice thinly without cutting all the way through to create the classic Hasselback effect.
- Prepare Potatoes for Roasting: Place sliced potatoes on a baking sheet and brush thoroughly with olive oil, making sure to get oil into the slices and crevices. Season with kosher salt and pepper generously, including inside the slices.
- Roast Potatoes: Roast in the preheated oven for 50 minutes or until the potatoes are deeply golden brown and crispy on the edges. Adjust time slightly if using very small potatoes.
- Caramelize Onions: While the potatoes roast, melt 4 tablespoons of unsalted butter in a skillet over medium heat. Add thinly sliced onions with a pinch of kosher salt. Cook stirring often for 10 minutes until onions become translucent, then reduce heat to medium-low and continue cooking, stirring frequently for about 1 hour until onions are golden and caramelized. Add water if onions dry out.
- Make Brown Butter Garlic Sauce: In a separate skillet or the same one after removing onions, melt 4 tablespoons of unsalted butter over medium-low heat. Let it simmer and bubble while stirring until brown bits form on the bottom. Immediately turn off heat and stir in the minced garlic for 30 seconds to infuse flavor without burning.
- Finish Potatoes: Brush the browned garlic butter generously over the roasted potatoes, making sure to coat inside the slices and crevices. Sprinkle chopped fresh herbs like parsley and chives over the top.
- Serve: Top the potatoes with the caramelized onions and serve warm, allowing the rich, sweet, and savory flavors to complement each other beautifully.
Notes
- Use Yukon Gold potatoes for creamy and buttery texture ideal for Hasselback style.
- Thinly slicing the potatoes without cutting all the way through ensures they hold together while crisping up nicely.
- Adding a splash of water while caramelizing onions prevents them from burning or drying out.
- Brown butter should be watched carefully to avoid burning; the butter will foam and the solids turn golden brown, creating a nutty flavor.
- Fresh herbs like parsley and chives add a bright contrast to the rich brown butter and sweet onions.
- To save time, caramelize onions a day ahead and reheat gently before serving.
