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Close up of a sage hasselback potatoes in a baking pan.

Sage Hasselback Potatoes

  • Author: Shanna Mallon
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Are you craving that perfect buttery comfort food? You really should try these Sage Hasselback Potatoes! Crisp and soft, buttery and rich, and topped with the pungency of sage. The cuts in the potatoes allow the butter and herbs to fully permeate the potatoes, creating a side dish your friends and family will love. And they’re super easy to make to boot!


  • 1.5 pounds baby gold potatoes
  • 3 Tablespoons olive oil
  • 3 Tablespoons salted butter
  • 9 grams chopped fresh sage (small bunch)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 425°F (220°C). Drizzle a baking sheet or roasting pan with olive oil to prevent sticking.
  2. Take the potatoes one by one, and set on a wooden spoon, slicing top to bottom along the width of each at even intervals. To make the slits larger, you can slice tiny bits of the potato out by slicing at alternating diagonals.
  3. Set the sliced potatoes on the oiled baking sheet, being careful not to break them apart. Drizzle with olive oil. Insert bits of butter between the openings in each potato. Sprinkle sage all over. Sprinkle salt and pepper all over.
  4. Bake for 25-35 minutes, tossing the potatoes once after 20 minutes.


The recipe calls for salted butter – but whether you have salted or unsalted butter on hand, it really doesn’t make any real difference. If using unsalted, you may need add a little salt at the end.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Dinner

Keywords: sage, hasselback, potatoes, roasted, buttery