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Crispy Hasselback Red Potatoes with Chive Butter Recipe

Hasselback red potatoes with chive butter are an ideal side for any meal. The thin, fan-like slices roast until the exterior is crisp while the interior stays tender and creamy. Topped with a pat of aromatic chive butter, they make a simple dish feel special.

Enjoy!

We hope you enjoy this recipe for Hasselback Red Potatoes with Chive Butter. If you try it, please leave a comment below or tag us on Instagram @cooking_with_wine!

If you like this recipe, you may also enjoy other potato and comfort-food recipes listed below:

  • Olive Oil Mashed Potatoes with Olives
  • Parmesan Peppercorn Mashed Potatoes
  • Farmhouse Ranch Smashed Potatoes
  • Peppercorn Crusted Steak with Brandy Cream Sauce
  • Homemade Garlic Fries
  • Crunchy Chicken with White Wine Lemon Butter Sauce

📖 Recipe

Hasselback Red Potatoes with Chive Butter

Hasselback Red Potatoes with Chive Butter

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Prep Time
10
Cook Time
50
Total Time
1

Course
Side Dishes
Cuisine
American

Servings
4 servings
Calories
300 kcal

Ingredients

  • 8–10 red potatoes (golf-ball size)
  • 1 tablespoon olive oil
  • 4 sprigs rosemary
  • Salt and pepper, to taste
  • Fresh chives, chopped
  • 1 stick unsalted butter, softened

Instructions

  • Preheat the oven to 400°F (200°C).
  • Trim a thin slice from one side of each potato so it sits flat. Make thin vertical slices across the top of each potato, cutting almost through but leaving the base intact so the potato holds together.
  • Lightly drizzle olive oil in the bottom of a baking dish. Arrange the potatoes flat side down with the sliced side facing up.
  • Tuck rosemary sprigs between potatoes and drizzle a little more olive oil over the tops. Season lightly with salt and pepper.
  • Roast for 50–60 minutes, or until a knife slides through easily. If potatoes are larger than golf-ball size, add about 10 minutes and check doneness with the knife test.
  • While the potatoes roast, make the chive butter: mix the softened butter with a tablespoon or two of chopped fresh chives. Shape the butter into a log on plastic wrap and chill until firm.
  • Remove the potatoes from the oven and transfer to a serving dish. Season with flaky sea salt and freshly ground pepper. Top each potato with a slice of chive butter and let it melt into the hot potatoes. Serve extra chive butter on the side.

Nutrition


Calories:
300
kcal



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