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hasselback potato skillet

Hasselback Potato Skillet with Mustard Garlic Butter + Chives

Prep Time 10 mins
Cook Time 1 hr
Course Dinner
Cuisine American
Servings 6 people


  • 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.
Keyword potatoes, sides, St. Patricks Day