I don’t know of any occasion where potatoes aren’t an appropriate addition to the menu. Whether you’re planning your Thanksgiving feast, Christmas lunch or St. Patrick’s day festivities, this Hasselback Potato Skillet is the mouthwatering addition you’ve been looking for.
Mashed potatoes are a classic in my household, but sometimes I like to switch it up, and this is an easy, impressive way to do just that.
Hasselback potatoes look complicated, but once you make them once, you see just how simple they are to make. The key is patience! Take your time when slicing the potatoes, and try to make sure that the cuts are even, but don’t sweat it if they aren’t perfect! They will still taste great.
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?
Watch Me Make My Hasselback Potato Skillet with Mustard, Garlic, Butter + Chives
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How To Make My Hasselback Potato Skillet with Mustard, Garlic, Butter + Chives
Step 1. Pre-heat the oven.
Step 2. Slice one thin layer, lengthwise, off the bottom of each potato to allow them to lay flat.
Step 3. 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.
Step 4. Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
Step 5. Combine the melted butter, mustard, 3 Tbsp of the chives, and garlic in a small bowl. Brush the bottom of a large oven-safe skillet with the mustard butter.
Step 6. 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.
Step 7. 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.
Step 8. Enjoy!
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
This Hasselback Potato Skillet is special because:
It’s a simple, straightforward recipe with guaranteed flavor!
It’s an elevated alternative to crispy oven chips or a classic mash for your next gathering
It uses ingredients that are almost certainly already in your pantry
More easy and delicious Holiday-ready recipes?
Make-Ahead Gravy (Gluten-Free)
Crispy Salt & Vinegar Smashed Potatoes
No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)
Baked Stuffed Shrimp Casserole (Gluten-Free)
If you make my Hasselback Potato Skillet with Mustard, Garlic, Butter + Chives, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Hasselback Potato Skillet with Mustard Garlic Butter + Chives
Equipment
- cast iron skillet
Ingredients
- 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
Instructions
- 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.
Yeah, I have been wanting a good recipe for these. So excited to try them!!
This is such a fun way to serve potatoes to guests! They look so fancy! I found it hard to cut through the potato with such thin slices. So I take 2 chopsticks and lay them close to the potatoe and then slice. The knife hits the chopsticks, making uniform cuts without going through the bottom. I like serving them with parsley.
Wow do they sound delicious and easy…
love the idea about the cast iron pan…
I have been making these for years, but not with mustard. I’m anxious to try it. These potatoes are impressive when serving dinner for special guests. I use one hack that helped me greatly. I found it a challenge to make equal cuts without cutting all the way through the potato. So I use 2 chopsticks, laying one along each side of the potato. Then when you make your cuts, the chopsticks prevent you from cutting through. ( I am not as talented as you !) ❤️