With St. Patrick’s Day around the corner, how could I not provide you with a potato recipe?
I know that mashed potatoes are classic in my household, but sometimes I like to switch it up, and this is an easy, impressive way to do just that. Another good one to try is my recipe for Crispy Salt & Vinegar Smashed Potatoes, if you haven’t yet!
Hasselback potatoes look complicated, but once you make them once you see just how simple they are to make.
I’ve added mustard, garlic, and chives to melted butter to make a very flavorful sauce for the potatoes as they roast. What you end up with is savory, crispy potatoes on the outside and a tender, buttery interior. What more could you want?
“What else can I use?”
- I like Yukon gold potatoes in this, but any long and narrow waxy heirloom will work.
- You can use whole grain mustard in place of Dijon mustard.
- Dill or parsley can be used in place of chives to give you more of an herb butter
I hope you enjoy this easy, flavorful potato skillet for St. Patricks Day or any time of the year. As always, let me know if you try it and what you think!
Hasselback Potato Skillet with Mustard Garlic Butter + Chives
- cast iron skillet
- 6 Yukon Gold potatoes
- 6 tbsp unsalted butter, melted
- 2 tsp Dijon mustard
- 4 garlic cloves, minced
- 4 tbsp chives, finely minced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Preheat oven to 425 degrees F.
- Slice one thin layer, lengthwise, off the bottom of each potato to allow them to lay flat.
- Place a potato cut side down and use a sharp knife to make slices that are about 1/8 inch apart, slicing into the potato but not through it. The slices should stay connected at the bottom.
- Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
- In a small mixing bowl, combine the melted butter, mustard, 3 Tbsp of the chives, and garlic. Set aside.
- Using a pastry brush, brush the bottom of a large oven-safe skillet with the mustard butter.
- Place the potatoes in the skillet and brush the outside and inside of each potato with the butter mixture. Be generous.
- Sprinkle each potato with salt and pepper to taste.
- Bake potatoes for about one hour, until tender on the inside and golden on the outside.
- When cooked through, sprinkle with the remaining tablespoon of chives and serve.