Picture a golden‑brown potato, its edges fanned out like a festive wreath, each slice brushed with a silky herb‑infused butter that seeps into the crevices and bursts with flavor. That’s the magic of Festive Herb Butter Hasselback Potatoes, a side dish that turns a humble tuber into a show‑stopping centerpiece.
What sets this recipe apart is the Hasselback technique—thin, uniform cuts that fan out while staying attached, creating crisp, caramelized edges and a tender, fluffy interior. The herb butter, made with fresh rosemary, thyme, and parsley, melts into every slice, delivering an aromatic punch that feels both homey and sophisticated.
This dish is perfect for anyone who loves a crowd‑pleasing, visually striking side: holiday hosts, brunch enthusiasts, or anyone seeking a comforting yet elegant accompaniment. Serve it at Christmas morning brunch, Thanksgiving dinner, or any festive gathering where you want to impress without spending hours in the kitchen.
The process is straightforward: slice the potatoes, coat them in herb butter, roast until the edges turn crisp, and finish with a sprinkle of sea salt and a drizzle of melted butter. The result is a buttery, herb‑laden masterpiece that steals the spotlight every time.
Why You'll Love This Recipe
Irresistible Texture: The Hasselback cuts create a delightful contrast—crisp, caramelized edges paired with a melt‑in‑your‑mouth interior that keeps every bite interesting.
Herb‑Forward Flavor: Fresh rosemary, thyme, and parsley infuse the butter, delivering a fragrant, savory depth that feels both festive and comforting.
Eye‑Catching Presentation: The fanned‑out slices look like a holiday wreath, making the dish as beautiful as it is tasty—perfect for Instagram‑ready tablescapes.
Simple Yet Elegant: With just a few pantry staples and fresh herbs, you can create a restaurant‑quality side without complex techniques or hard‑to‑find ingredients.
Ingredients
The foundation of this dish is the humble russet potato, chosen for its high starch content which yields a fluffy interior. The herb butter blends softened butter with aromatic fresh herbs, garlic, and a hint of lemon zest to brighten the palate. Finishing touches of flaky sea salt and a drizzle of melted butter lock in moisture and add a glossy finish. Together, these components create a balanced, buttery, and herb‑laden side that shines at any holiday table.
Main Ingredients
- 6 large russet potatoes (about 2½ pounds)
- 4 tablespoons unsalted butter, softened
Herb Butter
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh parsley, minced
- 1 garlic clove, minced
- ½ teaspoon lemon zest
Seasonings & Finishing
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons melted butter (for drizzling)
- Optional: pinch of red pepper flakes for subtle heat
The softened butter acts as a carrier for the herbs, allowing their essential oils to spread evenly across every slice. Garlic and lemon zest add a bright, aromatic lift that balances the richness of the butter. Kosher salt sprinkled before roasting draws out moisture, helping the edges crisp up, while the final drizzle of melted butter restores any lost gloss, ensuring each bite is glossy, buttery, and fragrant.
Step-by-Step Instructions
Preparing the Potatoes
Begin by preheating your oven to 425°F (220°C). Wash the potatoes thoroughly, then pat them completely dry—moisture is the enemy of crispness. Place each potato on a cutting board and, using two wooden spoons positioned on either side, slice them thinly (about ⅛‑inch apart) without cutting all the way through; the base should remain intact. This fan‑like structure will allow butter to seep into every crevice while the exposed edges crisp beautifully.
Making the Herb Butter
In a small bowl, combine the softened butter with chopped rosemary, thyme, parsley, minced garlic, and lemon zest. Use a fork to mash everything together until a uniform green‑speckled paste forms. This mixture is the flavor engine of the dish; the herbs release their aromatic oils as the butter melts, ensuring each slice receives a burst of freshness.
Seasoning & Butter Basting
- Season the potatoes. Sprinkle ¾ teaspoon of kosher salt and the black pepper over the whole potatoes, making sure to get into the cuts. The salt begins drawing out surface moisture, which later helps the edges turn golden and crunchy.
- Butter the slices. Using a pastry brush, gently spread half of the herb butter between each cut, working from the top down. The butter will melt into the slits, creating a tender interior while the exposed tops start to caramelize.
- Arrange on a baking sheet. Place the potatoes on a rimmed baking sheet lined with parchment. Drizzle the remaining softened herb butter over the tops, then sprinkle the remaining ¾ teaspoon kosher salt for a final seasoning boost.
- Roast. Slide the sheet into the preheated oven. Roast for 35 minutes, then remove and carefully fan each potato open with a fork, allowing the butter to pool in the gaps. Return to the oven for another 15‑20 minutes, or until the edges are deep golden‑brown and the interior is fork‑tender.
- Finish with melted butter. While the potatoes finish, melt the remaining 2 tablespoons butter. Once the potatoes are out of the oven, drizzle the melted butter over the tops, sprinkle a pinch of red pepper flakes if you like a subtle heat, and let them rest for 5 minutes before serving.
Serving the Dish
Transfer the finished potatoes to a serving platter, garnish with a few extra sprigs of rosemary or parsley for color, and present them hot. The combination of crisp edges, buttery interior, and fragrant herbs makes each bite a celebration of texture and flavor—perfect for holiday brunches or dinner tables.
Tips & Tricks
Perfecting the Recipe
Uniform Slices. Use a mandoline or a sharp chef’s knife and keep the wooden spoons in place to achieve evenly spaced cuts, ensuring consistent cooking across every slice.
Dry Potatoes Thoroughly. Pat the potatoes completely dry before slicing; excess moisture will steam the edges and prevent the desired crispness.
Butter Basting Mid‑Roast. Open the potatoes halfway through roasting and brush additional herb butter into the gaps for extra flavor and extra‑crisp edges.
High Heat Finish. Increase oven temperature to 450°F (232°C) for the last 5 minutes if you crave an extra‑dark, caramelized crust.
Flavor Enhancements
Add a splash of white wine or chicken broth to the pan before the final butter drizzle for a glossy, savory glaze. A pinch of smoked paprika introduces a subtle smoky depth, while a drizzle of truffle oil just before serving elevates the dish to gourmet status.
Common Mistakes to Avoid
Skipping the resting period after roasting causes the butter to pool rather than re‑absorb, making the potatoes soggy. Also, avoid using softened butter that’s too warm; it can melt too quickly and slide off the slices before the oven’s heat has a chance to set it.
Pro Tips
Use Fresh Herbs. Fresh rosemary and thyme release essential oils that dried herbs can’t match, delivering a brighter, more aromatic profile.
Season in Layers. Lightly salt before roasting, then finish with flaky sea salt after baking for a satisfying crunch and flavor burst.
Invest in a Thermometer. If you’re unsure about doneness, a probe thermometer inserted into the thickest part should read 210°F (99°C) for perfectly tender potatoes.
Pre‑Slice the Night Before. Slice the potatoes and store them in a bowl of cold water overnight; this prevents oxidation and saves time on the day of your gathering.
Variations
Ingredient Swaps
Swap russet potatoes for sweet potatoes for a sweeter, amber‑colored version; the natural sugars caramelize beautifully. Replace butter with olive oil and vegan margarine for a dairy‑free alternative. For a richer taste, incorporate grated Parmesan into the herb butter before roasting.
Dietary Adjustments
For a low‑carb take, use thinly sliced cauliflower “steaks” and treat them the same way—coat with herb butter and roast. To keep the dish gluten‑free, simply ensure any added seasonings (like flavored salts) are certified gluten‑free. Keto dieters can substitute the honey‑like sweetness with a dash of erythritol or monk fruit sweetener.
Serving Suggestions
Pair these potatoes with a citrus‑bright arugula salad, roasted turkey, or a creamy mushroom gravy. They also shine alongside a cheese platter as a hearty finger food, or as a base for poached eggs for an indulgent brunch twist.
Storage Info
Leftover Storage
Allow the potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. For longer preservation, freeze in a single layer on a baking sheet, then move to a freezer‑safe bag; they’ll keep for up to 3 months. Re‑cover with a thin layer of butter before sealing to guard against freezer burn.
Reheating Instructions
Reheat in a preheated 375°F (190°C) oven for 12‑15 minutes, uncovered, until the edges regain their crispness. For a quicker option, microwave individual portions on medium power for 2‑3 minutes, then finish under a broiler for 2 minutes to restore crunch. Add a small pat of butter before serving to revive the herb‑butter flavor.
Frequently Asked Questions
This Festive Herb Butter Hasselback Potato recipe delivers a perfect blend of crisp edges, buttery interiors, and aromatic herbs—ideal for holiday brunches or dinner tables. We’ve covered everything from ingredient selection to storage, plus plenty of tips, variations, and troubleshooting advice to guarantee success. Feel free to experiment with cheese, spices, or different potatoes to make it truly your own. Enjoy the buttery, herb‑laden goodness and watch your guests marvel at the festive presentation!
