If you’re looking to wow your family or guests with a side dish that’s bursting with flavor and texture, you’ll absolutely love this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe. It’s one of those recipes that feels fancy but is surprisingly simple to pull off at home. Crisp, golden potatoes get that nutty, lush brown butter finish while sweet caramelized onions add the perfect touch of savory sweetness. I’ve made these more times than I can count, and every single time they disappear fast. Stick with me here — you’re about to make your new favorite potato dish.
Why You’ll Love This Recipe
- Crisp Meets Creamy: The hasselback slicing creates crispy edges while keeping the insides nice and tender.
- Rich Brown Butter Flavor: Browning the butter adds a deep, nutty taste that takes these potatoes to the next level.
- Sweet and Savory Balance: Caramelized onions add sweetness that perfectly complements the buttery potatoes.
Ingredients You’ll Need
The magic of this Brown Butter Hasselback Potatoes with Caramelized Onions Recipe lies in using simple, quality ingredients that meld beautifully together. Yukon gold potatoes hold up well while roasting and have a naturally creamy texture — perfect for hasselback style. And those sweet onions? They transform with slow caramelization.
- Yukon gold potatoes: Their waxy texture is ideal for roasting and slicing hasselback-style.
- Olive oil: Use a good-quality extra virgin to brush on the potatoes for crispiness and flavor.
- Kosher salt and pepper: Simple seasonings that bring out the natural potato flavor.
- Unsalted butter: Essential for making that flavorful brown butter and caramelizing onions.
- Garlic clove: Minced fresh garlic adds just the right punch to the brown butter.
- Fresh herbs (parsley, chives): Brighten the dish with fresh chopped herbs sprinkled on top.
- Sweet onions: Thinly sliced and caramelized to add a rich, sweet topping.
Variations
I love this recipe as-is, but don’t hesitate to switch things up depending on what you have or your taste. Personalizing it makes it feel more special and it’s fun to experiment!
- Cheesy Upgrade: I sometimes sprinkle grated Parmesan into the crevices before roasting for a garlicky crust that my family goes crazy for.
- Herb Mix: Swap in rosemary or thyme for the parsley and chives for an earthier twist.
- Vegan Option: Use olive oil or a plant-based butter to make this dairy-free and just as delicious.
- Spice It Up: A pinch of smoked paprika or cayenne pepper adds a lovely smoky heat I’ve come to appreciate on cooler evenings.
How to Make Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
Step 1: Hasselback Your Potatoes Without Cutting Through
This trick was a game-changer for me — lay a butter knife on both sides of each potato as a guard, then slice between them carefully. This way, the slices fan out beautifully but stay attached at the bottom, holding everything together during roasting. You’ll want your cuts about ⅛-inch apart and stop about ⅛ inch from the base.
Step 2: Oil, Season, and Roast to Crispy Perfection
Once sliced, brush the potatoes inside and out with 2-3 tablespoons of olive oil—don’t forget to get your fingers in between the slices! Season generously with kosher salt and freshly cracked pepper. Roast at 450°F for about 45-50 minutes until they’re golden and crisp on the edges. Smaller potatoes may cook faster, so start checking around 40 minutes to avoid burning.
Step 3: Slow-Caramelize Your Sweet Onions
This is where patience really pays off. Melt 4 tablespoons of unsalted butter in a skillet over medium heat, then add your thinly sliced sweet onions with a big pinch of kosher salt. Cook for about 10 minutes until translucent, then turn the heat down to medium-low and stir often for roughly an hour until golden, jammy, and richly caramelized. If the onions start to stick or look dry, add a splash of water to keep things moving without burning.
Step 4: Brown Butter Magic and Final Assembly
Once your potatoes are roasted and the onions are caramelized, it’s time for the brown butter. In a skillet over medium-low heat, melt 4 tablespoons unsalted butter and let it bubble gently. Watch carefully as the milk solids begin to turn golden brown and give off a nutty aroma — that’s your flavor jackpot. Turn off the heat and swirl in the minced garlic, letting it mingle in the residual heat for about 30 seconds. Brush this fragrant brown garlic butter generously over the potatoes, making sure to get down into all those crevices. Scatter fresh parsley and chives on top, pile on the caramelized onions, and get ready to serve!
Pro Tips for Making Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
- Use a Sharp Knife: A sharp blade helps you slice your potatoes cleanly without smashing them.
- Don’t Rush the Onions: I used to hurry caramelizing onions, but slow cooking develops the best sweetness and texture.
- Watch Your Butter: Brown butter can go from perfect to burnt quickly—keep an eye and stir often.
- Oil Inside the Slices Too: Getting oil in those gaps ensures every bite crisps up beautifully, not just the outside.
How to Serve Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
Garnishes
I usually finish these with a sprinkle of fresh chopped parsley and chives—it adds a burst of color and a fresh bite that balances the rich butter and sweet onions. Sometimes, I’ll add a little flaky sea salt on top right before serving for extra crunch.
Side Dishes
These potatoes pair beautifully with roasted or grilled meats like chicken, steak, or pork chops. I especially love serving them alongside a crisp green salad or some roasted veggies to keep things fresh and colorful.
Creative Ways to Present
For a dinner party, I’ve fanned the hasselbacks on a rustic wooden board, drizzled with extra brown butter, and scattered caramelized onions artistically around. It looks stunning and everyone always asks for the recipe right away!
Make Ahead and Storage
Storing Leftovers
Leftover hasselback potatoes are still fantastic the next day. I store them tightly covered in the fridge in an airtight container for up to 3 days. The texture softens a bit but the flavor holds strong.
Freezing
I don’t usually freeze these because the crispy texture softens after thawing. But if you want to freeze, flash freeze the roasted potatoes on a tray, then transfer to a freezer bag. Reheat gently in the oven to try and regain some crispness.
Reheating
To bring leftovers back to life, I reheat in a preheated oven at 375°F for about 15 minutes. This helps restore the crispy edges. Avoid microwaving if you want to keep the crunch.
FAQs
-
Can I use other types of potatoes for this recipe?
You can, but I recommend Yukon gold potatoes because they hold their shape well and have a creamy texture that’s perfect for hasselback style. Russets work too but can be a bit fluffier and may fall apart if sliced too thin.
-
How do I ensure my potatoes cook evenly?
Make sure potatoes are roughly the same size for even roasting, and don’t skip brushing olive oil inside the slices. Roasting at a high temperature (450°F) also helps them get crispy on the outside while cooking through inside.
-
Can I prepare the caramelized onions ahead of time?
Absolutely! Caramelized onions keep well in the fridge for up to 3 days, so you can make them in advance and just reheat gently before serving.
-
What’s the best way to brown butter without burning it?
Use medium-low heat and watch the butter closely. Stir frequently and remove from heat as soon as you see little brown specks form and smell that nutty aroma.
Final Thoughts
Brown Butter Hasselback Potatoes with Caramelized Onions is one of those recipes I come back to whenever I want to impress without stressing. The contrast of textures and layers of flavor make it feel indulgent in the best way. Your friends and family will notice the extra love you put in, even if they don’t quite know all the little tricks involved. Trust me, once you nail this recipe, it’ll have a permanent spot on your table—and there’s nothing better than that kind of kitchen confidence!
Print
Brown Butter Hasselback Potatoes with Caramelized Onions Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Brown Butter Hasselback Potatoes with Caramelized Onions recipe is a sophisticated twist on a classic favorite. Yukon gold potatoes are thinly sliced, roasted until crispy and golden, then brushed with nutty, aromatic brown garlic butter. Topped with sweet, slowly caramelized onions and fresh herbs, these potatoes offer a perfect blend of textures and flavors, making them an elegant side dish for any meal.
Ingredients
Potatoes
- 8 to 10 Yukon gold potatoes
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper, to taste
Brown Butter Garlic
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- ¼ cup chopped fresh herbs (such as parsley and chives)
Caramelized Onions
- 4 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- Kosher salt, to taste
Instructions
- Preheat Oven: Set your oven to 450 degrees Fahrenheit to prepare for roasting the potatoes.
- Slice Potatoes: Place each potato on a cutting board and lay a butter knife on each side to guide your cuts without slicing through completely. Make thin, even slices to create the classic hasselback effect.
- Prepare Potatoes for Roasting: Position the sliced potatoes on a baking sheet. Brush them thoroughly with olive oil, making sure to coat the slices and crevices. Season generously with kosher salt and freshly ground pepper, ensuring the seasoning reaches inside the cuts.
- Roast Potatoes: Roast in the preheated oven for 45 to 50 minutes, until the potatoes are deeply golden brown and crisp on the edges. Adjust time accordingly for smaller potatoes.
- Caramelize Onions: While potatoes roast, melt 4 tablespoons of butter in a skillet over medium heat. Add the thinly sliced sweet onions with a pinch of kosher salt and cook stirring frequently for 10 minutes until translucent. Lower the heat to medium-low and continue cooking, stirring often, until onions are golden and caramelized, about one hour. Add a splash of water if onions dry out during cooking.
- Make Brown Butter Garlic Sauce: In a skillet over medium-low heat, melt 4 tablespoons of unsalted butter. Allow it to bubble and cook until brown bits form at the bottom, signifying browned butter. Turn off heat and stir for 30 seconds. Mix in the minced garlic to infuse flavor without burning.
- Finish Potatoes: Brush the brown garlic butter generously all over the roasted potatoes, getting it down into the crevices. Sprinkle the fresh chopped herbs evenly on top.
- Serve: Top the hasselback potatoes with the warm caramelized onions and serve immediately for the best flavor and texture.
Notes
- Use a butter knife or chopsticks on each side of the potato when slicing to avoid cutting all the way through.
- If caramelized onions get too dry, adding a splash of water helps prevent burning.
- You can prepare caramelized onions in advance and reheat before serving.
- Fresh herbs like parsley and chives add brightness, so use freshly chopped herbs for best results.
- Yukon gold potatoes are ideal for roasting due to their creamy texture and ability to hold shape.
Nutrition
- Serving Size: 1 medium potato with toppings
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
