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Hasselback Potato Skillet Bake

This recipe transforms Yukon Gold potatoes into an elegant Hasselback Skillet Bake. Potatoes are thinly sliced, basted with aromatic herbed garlic butter, and roasted in a skillet until exquisitely tender inside and deeply crispy on the edges. Finished with optional Parmesan, it’s a flavorful and impressive side dish.
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Total Time 1 hour
Servings: 8 people
Course: lunch/dinner
Cuisine: nordic
Calories: 1308.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 baby Yukon Gold potatoes any long and narrow waxy heirloom will work and up to 8, based on skillet size
  • 8 tablespoons unsalted butter melted
  • 4 garlic cloves minced
  • 4 tablespoons finely minced herbs I use parsley, rosemary, and thyme.
  • 4 tablespoons grated Parmesan optional
  • 1 pinch Salt and pepper to taste

Equipment

  • 1 Sharp Chef's Knife For precise hasselback slicing
  • 1 Cutting Board Essential for safe slicing and mincing
  • 1 Oven-Safe Cast Iron Skillet For baking and achieving crispy edges
  • 1 Small Mixing Bowl For combining butter, herbs, and garlic
  • 1 Pastry Brush For even application of the butter mixture

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and thoroughly dry the baby Yukon Gold potatoes. Place each potato between two chopsticks or wooden spoons.
  3. Slice each potato crosswise into thin, even segments, stopping just before cutting all the way through the bottom.
  4. In a small bowl, melt the unsalted butter. Stir in the minced garlic and finely minced herbs (parsley, rosemary, thyme), mixing well.
  5. Arrange the hasselbacked potatoes snugly in a single layer within an oven-safe skillet.
  6. Generously brush the potatoes with the herb-garlic butter mixture, ensuring the butter seeps into the slices. Season with salt and pepper.
  7. Bake for 30 minutes, then remove from the oven and brush again with any melted butter accumulated in the skillet.
  8. Return to the oven and continue baking for another 20-30 minutes, or until the potatoes are very tender and deeply golden and crispy on the edges.
  9. If using, sprinkle the grated Parmesan evenly over the potatoes during the last 10-15 minutes of baking for a savory crust.
  10. Remove from oven, let rest briefly, then serve hot directly from the skillet.

Notes

To achieve perfect hasselback slices without cutting all the way through, place each potato between two chopsticks or wooden spoons as a guide for your knife. Ensure potatoes are thoroughly dry before slicing for optimal crispness. The choice of herbs is flexible; consider sage or dill for a different aromatic profile, but always prioritize fresh for vibrant flavor. Don't overcrowd the skillet; give each potato enough space to brown properly. A final sprinkle of Parmesan in the last 10-15 minutes of baking will create a delicious, savory crust.