Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

If you’re anything like me and adore crispy, buttery potatoes, then you’re going to be absolutely smitten with this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe. It’s one of those dishes that looks fancy enough to impress guests but is surprisingly easy to pull off. The brown butter adds this nutty, deeply rich flavor, and the slow-cooked caramelized onions bring a sweet, savory balance. Trust me, once you try this recipe, it’ll become your go-to side for everything from weeknight dinners to holiday feasts.

Ingredients & Why They Work

The magic of this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe lies in simple, quality ingredients working together. The Yukon gold potatoes are perfect because they hold their shape and roast beautifully without drying out. The brown butter adds a toasty, creamy depth, and those caramelized onions? They bring a natural sweetness that balances the savory butter and crispy potatoes perfectly.

• Yukon gold potatoes: Their creamy texture and thin skin make them ideal for Hasselback slicing and roasting.
• Olive oil: Helps crisp the potatoes evenly and adds a subtle fruity note.
• Kosher salt and pepper: Essential for seasoning inside the slices and on top to elevate every bite.
• Unsalted butter: Needed for that golden brown butter flavor without extra saltiness.
• Garlic clove: Adds a fresh aromatic punch blended into the butter.
• Fresh herbs (parsley, chives): Bring a fresh, bright contrast to the richness.
• Sweet onions: Slow caramelized onions give a mellow sweetness and silky texture.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love about this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe is how easy it is to make your own. Whether you want to add more herbs, swap in different onions, or make it a vegan dish, this recipe is so adaptable. Go ahead and play—just keep the brown butter and caramelized onions combo intact for the classic experience.

• Variation: I sometimes add a sprinkle of smoked paprika before roasting for a subtle smoky kick. It’s a crowd pleaser!
• Dietary Mods: Replace butter with vegan butter for a dairy-free version that still has the luscious nuttiness.
• Seasonal Twist: Swap fresh herbs to rosemary and thyme in winter for an earthy flavor.

Step-by-Step: How I Make Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

Step 1: Prep Your Potatoes Like a Pro

Start by preheating your oven to 450°F. Then here’s the trick for perfect Hasselback slices: place a butter knife on each side of the potato as guides before slicing. This prevents cutting all the way through and helps keep the slices intact but flexible enough to soak up all that flavorful butter later. Tip: Choose potatoes roughly the same size so they roast evenly.

Step 2: Season and Roast to Golden Perfection

Once sliced, place your potatoes on a baking sheet and brush them generously with olive oil, making sure you get inside the crevices of each slice. Don’t be shy with the kosher salt and freshly cracked black pepper here—it really makes a difference by seasoning every bite. Roast these babies for about 45 to 50 minutes until you see they’re golden brown, crispy at the edges but still tender inside. Keep an eye if your potatoes are smaller; they might cook a little quicker.

Step 3: Slowly Caramelize Those Onions

While the potatoes roast, melt 4 tablespoons of unsalted butter in a skillet over medium heat. Add the thinly sliced sweet onions with a generous pinch of kosher salt and cook them for about 10 minutes until translucent, stirring often. Then reduce heat to medium-low and let them slowly caramelize for around an hour. Stir frequently to prevent burning, and if they seem dry, a splash of water is your friend. These onions add that luscious sweetness that pairs stunningly with the brown butter potatoes.

Step 4: Make the Dreamy Brown Butter Garlic Sauce

When your potatoes are out of the oven and the onions are golden, it’s time for brown butter magic. Use the same skillet you caramelized the onions in (since it’s loaded with flavor) and melt 4 tablespoons of unsalted butter over medium-low heat. Let it bubble gently, stirring occasionally until you see golden brown bits forming at the bottom—that’s the flavor jackpot! Turn off the heat and stir in the minced garlic; the residual heat will soften the punch without burning it.

Step 5: Assemble & Serve Up Warm Comfort

Brush that golden, garlicky brown butter all over the potatoes, making sure to coat inside the slices where it will melt into every nook. Sprinkle with your chopped fresh herbs for brightness, then pile the caramelized onions on top. Serve immediately and watch everyone fight for seconds—you won’t say I didn’t warn you.

How to Serve Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

Garnishes

When I serve this dish, fresh chopped parsley and a sprinkle of chives are my go-tos. They add vibrancy and a fresh pop that balances the richness beautifully. Sometimes, I add a pinch of flaky sea salt on top for a little crunch that really elevates the experience.

Side Dishes

This dish pairs like a dream with roasted meats—think herb-roasted chicken or a juicy steak. For veggies, I love roasted Brussels sprouts or a crisp green salad with a tangy vinaigrette to cut through the buttery potatoes.

Creative Ways to Present

For holiday dinners, I’ve arranged individual potatoes on small plates, topped with caramelized onions and herbs, and offered a side ramekin of extra brown butter garlic sauce for dipping. It’s elegant but still cozy. Or try layering the potatoes in a rustic cast-iron skillet for a family-style presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Brown Butter Hasselback Potatoes with Caramelized Onions in an airtight container in the fridge—they’ll keep well for up to 3 days. I recommend separating the potatoes and caramelized onions if you can to prevent sogginess.

Freezing

I haven’t found freezing to be the best method for this recipe since the potatoes lose their crispness. But if you need to, freeze roasted potatoes (without onions or butter) flat in a single layer, then reheat and add fresh caramelized onions when serving.

Reheating

Reheat leftover potatoes in a 375°F oven on a baking sheet for about 15 minutes to regain crispiness. Avoid microwaving if you want to keep that texture. Once hot, add caramelized onions and a drizzle of fresh brown butter for the full flavor comeback.

FAQs

Final Thoughts

This Brown Butter Hasselback Potatoes with Caramelized Onions Recipe is one of those dishes that feels like a warm hug on a plate. It’s hearty, comforting, and yet surprisingly special for such humble ingredients. Once you make it a few times, you’ll find your own favorite tweaks and ways to serve it, but the core of brown butter and caramelized onions is always the star. I promise, you’ll keep coming back for more and have folks asking for the recipe. Try it this weekend—you just might create a new family favorite.

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