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Brown Butter Hasselback Potatoes with Caramelized Onions Recipe

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This Brown Butter Hasselback Potatoes with Caramelized Onions recipe features crispy, golden roasted Yukon Gold potatoes sliced thinly and brushed with aromatic brown garlic butter, topped with sweet, deeply caramelized onions and fresh herbs for an irresistible side dish.

Ingredients

Units Scale

Potatoes

  • 8 to 10 Yukon Gold potatoes
  • 2 to 3 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh herbs (parsley and chives)

Caramelized Onions

  • 4 tablespoons unsalted butter
  • 3 sweet onions, thinly sliced
  • Kosher salt, to taste

Instructions

  1. Preheat oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the potatoes.
  2. Slice potatoes: Place each potato on a cutting board and lay a butter knife on each side to prevent cutting all the way through. Make thin, parallel slices along each potato.
  3. Season potatoes: Arrange the sliced potatoes on a baking sheet. Brush them thoroughly with olive oil, making sure to get into all the slices and crevices. Sprinkle kosher salt and pepper evenly over the potatoes, again ensuring seasoning gets inside the slices.
  4. Roast potatoes: Roast the potatoes in the preheated oven for 50 minutes until they are deeply golden brown and crispy. Smaller potatoes might need slightly less time, but aim for full browning and crispiness.
  5. Caramelize onions: While the potatoes roast, heat 4 tablespoons of unsalted butter in a skillet over medium heat. Add the thinly sliced onions with a big pinch of kosher salt and cook, stirring often, until the onions become translucent, about 10 minutes. Reduce the heat to medium-low and continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown, about 1 hour. Add a splash of water if the onions become too dry.
  6. Make brown butter and garlic: When the potatoes are nearly done, melt 4 tablespoons of unsalted butter in a skillet over medium-low heat (you can use the same skillet from the onions after removing them). Let the butter bubble and cook, stirring occasionally, until you see brown bits forming on the bottom. Turn off the heat and stir for about 30 seconds longer. Stir in the minced garlic to infuse flavor.
  7. Brush potatoes with brown garlic butter: Remove the roasted potatoes from the oven and brush the brown garlic butter generously all over the potatoes, making sure to get it into every slice and crevice.
  8. Garnish and serve: Sprinkle chopped fresh parsley and chives over the potatoes. Top with the caramelized onions and serve immediately for a flavorful and elegant side dish.

Notes

  • Use Yukon Gold potatoes for the perfect balance of creamy texture and crispy edges.
  • Carefully slicing the potatoes without cutting all the way through helps them fan open and crisp beautifully.
  • Caramelizing onions slowly at low heat ensures deep sweetness and rich flavor; do not rush this step.
  • If you prefer, fresh rosemary or thyme can be substituted for parsley and chives in the herb mix.
  • To make this vegan, replace butter with a plant-based alternative and ensure cooking oils are vegan-friendly.
  • Using kosher salt enhances seasoning without overpowering the delicate flavors.

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