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Hasselback Potatoes with Sage and Garlic

Roasted russet potatoes that have been sliced and rubbed with olive oil and sea salt and finished with the flavor of fresh sage and roasted garlic.

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Potato Type: Russet
Cuisine: American
Prep Method: Roasted


Side Dish

Prep Time

5 Mins

Cook Time

45 Mins


Serves 4


Roasted russet potatoes that have been sliced and rubbed with olive oil and sea salt and finished with the flavor of fresh sage and roasted garlic.



Hasselback Potatoes

  • 4 each Russet Potatoes, Scrubbed and Washed
  • 2 tablespoons (30ml) Olive Oil
  • 4 teaspoons (4g) Flakey Sea Salt (Kosher Salt can be subbed) *see note
  • ¼ cup (60ml) Extra Virgin Olive Oil
  • 12 each (60g) Garlic Cloves, lightly crushed, peel on
  • 16 each Fresh Sage Leaves
  • As Needed Freshly Ground Black Pepper

Garnish (optional)

  • 2 each Fresh Lemon


  1. Preheat the oven to 400 F (204 C)
  2. Slice the potatoes about a ¼ inch but do so without slicing all the way through the potato. A trick to help with this is to place a chopstick on each side of the potato or use the handles of two wooden spoons to stop your knife from slicing all the way through. Once the potatoes have been sliced, rub each one with a ½ tablespoon (~8g) of olive oil and place them cut side up on a baking sheet lined with parchment paper or aluminum foil. Season each one with 1 teaspoon of flakey salt and place them in the oven.
  3. Roast the potatoes for 45 minutes or until they are tender. Doneness can also be determined by placing a thermometer in the potato and getting a reading of 205 F (96 C).
  4. Remove the potatoes from the oven and allow them to rest briefly.
  5. In a small saucepan, heat the oil up over medium heat. Add the garlic and allow it to gently brown. Remove the garlic and set aside, turn the heat up under the oil until it is almost smoking. Remove from the heat and add the sage leaves, the leaves should crisp pretty quickly (about 20-30 sec), remove them and place onto a paper towel to drain. Gently spoon the infused oil over the potatoes and add some fresh cracked black pepper on top of them.
  6. To serve, arrange the crispy sage leaves in the slits of the potatoes and garnish with the browned garlic and the lemon if desired.


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Nutrition Facts Per Serving







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