WHAT YOU NEED
- 10 Yukon Gold potatoes
- ½ cup Miyoko’s European Style Butter, Salted
- 3 garlic cloves, minced
- ¼ cup finely chopped fresh sage leaves
- 2 teaspoons maple syrup
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon flaky salt
WHAT YOU DO
- Preheat oven to 400 degrees. Wash and thoroughly dry potatoes. Cut slits across tops of potatoes approximately ⅛ inch apart, being careful not to cut all the way through. Place in a 9 x 12-inch baking dish.
- In a skillet over medium-low heat, melt butter. Add garlic and sage, and sauté for 2 minutes. Turn off heat and stir in maple syrup.
- Brush tops of potatoes with butter mixture to coat, then carefully pour half of remaining butter mixture over potatoes and in between the slices. Sprinkle with black pepper.
- Bake for 20 minutes. Remove from oven and brush with remainder of butter mixture. Place back in oven and bake for another 20 minutes, or until tender throughout. Remove from oven, sprinkle with salt, and serve.
Tips
What does “Hasselback” mean? The cooking term simply refers to the technique of not slicing all the way through a potato.We love our Hasselback potatoes extra crispy so suggest broiling for the final five minutes. Keep a close eye on them, though, so they don’t burn!
