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Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

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4.4 from 41 reviews

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.

Ingredients

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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

  1. Preheat Oven: Preheat the oven to 450 degrees F to ensure a hot environment for roasting the potatoes until golden and crispy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://clovercuisine.com/brown-butter-hasselback-potatoes-with-caramelized-onions-recipe/