Thinly sliced, accordion-style Hasselback potatoes roasted until crispy on the edges and tender inside, drizzled with garlicky butter and topped with fresh rosemary and melted Parmesan—a stunning and flavorful side dish that’s both impressive in presentation and satisfying in taste.

Why You’ll Love This Recipe

This Hasselback potato recipe combines visual elegance with simple, comforting flavors. The slicing technique allows for maximum crispiness while the inside remains soft and creamy. The addition of garlic butter and Parmesan creates a deliciously aromatic and savory finish that elevates the dish. It’s perfect for holidays, dinner parties, or as a luxurious side for any meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 medium Yukon Gold or Russet potatoes
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped (plus extra for garnish)
• Salt and freshly cracked black pepper to taste
• ¼ cup grated Parmesan cheese

Directions

1. Preheat oven to 425°F (220°C). Line a baking dish or cast-iron skillet with parchment paper or lightly grease it.
2. Place potatoes on a cutting board. Using a sharp knife, make thin slices across each potato, stopping about ⅛ inch from the bottom to keep the base intact.
3. In a small bowl, mix together the melted butter, olive oil, minced garlic, chopped rosemary, salt, and pepper.
4. Brush the garlic butter mixture generously over the potatoes, making sure to get between the slices.
5. Bake for 45 to 55 minutes, brushing with the pan juices occasionally, until the edges are golden brown and crispy.
6. In the last 10 minutes of baking, sprinkle Parmesan cheese over the tops of the potatoes and return to the oven to melt and crisp.
7. Garnish with additional chopped rosemary and serve hot.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

• Cheddar twist: Replace Parmesan with shredded sharp cheddar for a more robust cheesy flavor.
• Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter.
• Herb blend: Substitute rosemary with a mixture of thyme, parsley, and chives.
• Vegan option: Use plant-based butter and omit the cheese, or substitute with vegan Parmesan.
• Bacon lovers: Sprinkle cooked bacon bits over the top along with the Parmesan for extra richness.

Storage/Reheating

Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 375°F (190°C) for 10–15 minutes until warmed through and re-crisped. Avoid microwaving, as it will soften the crisp edges.

FAQs

How do I slice the potatoes without cutting all the way through?

Place a wooden spoon handle or chopsticks on either side of the potato as a guide to stop your knife from cutting through.

Can I use other types of potatoes?

Yes, Yukon Gold and Russet work best, but red potatoes or sweet potatoes can also be used.

Should I peel the potatoes first?

Peeling is optional. Leaving the skins on adds texture and helps the slices stay together better.

Can I make these ahead of time?

You can prep and slice the potatoes a few hours in advance. Brush with butter and bake when ready to serve.

What’s the best way to get the butter between the slices?

Use a small pastry brush and gently separate the slices as you apply the garlic butter.

Is there a low-fat version of this recipe?

You can reduce the butter and oil amounts slightly and skip the cheese for a lighter version.

Can I cook these in an air fryer?

Yes, if your air fryer is large enough, cook at 375°F (190°C) for about 35–40 minutes, checking frequently.

Why aren’t my potatoes crispy?

They may be overcrowded or underbaked. Make sure to leave space around each potato and bake long enough for the edges to crisp.

Can I freeze Hasselback potatoes?

It’s not recommended. The texture may become mushy after freezing and reheating.

What can I serve with Hasselback potatoes?

They pair well with roast meats, grilled vegetables, or as a side for steak, chicken, or fish dishes.

Conclusion

Crispy Hasselback Potatoes with Garlic Butter and Parmesan are a show-stopping side that’s surprisingly simple to prepare. With layers of flavor from garlic, rosemary, and cheese, they add a touch of elegance to any meal while remaining deeply satisfying and delicious. Whether you’re hosting a dinner party or elevating a weeknight meal, this recipe is sure to impress.

Crispy Hasselback Potatoes with Garlic Butter and Parmesan

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Swedish
• Diet: Vegetarian

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Description

Thinly sliced Hasselback potatoes roasted until crispy on the outside and tender inside, infused with garlic butter and topped with Parmesan and rosemary for a flavorful and elegant side dish.

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Ingredients

Units USM Scale 1x2x3x

• 4 medium Yukon Gold or Russet potatoes
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped (plus extra for garnish)
• Salt and freshly cracked black pepper to taste
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking dish or cast-iron skillet with parchment or lightly grease it.
2. Place potatoes on a cutting board. Using a sharp knife, make thin slices across the potato, stopping ⅛ inch from the bottom so the base holds together.
3. In a small bowl, mix melted butter, olive oil, minced garlic, rosemary, salt, and pepper.
4. Brush the garlic butter mixture generously over each potato, ensuring it gets between the slices.
5. Bake for 45–55 minutes, brushing occasionally with the pan juices, until the edges are crispy and golden.
6. During the last 10 minutes of baking, sprinkle Parmesan over the tops of the potatoes and return them to the oven to melt and crisp.
7. Garnish with extra rosemary and serve hot.

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Notes

• Use chopsticks or wooden spoons on either side of the potato to avoid cutting all the way through.
• Parboiling the potatoes for a few minutes before slicing can make cutting easier.
• Substitute Parmesan with Pecorino or nutritional yeast for variation or dietary preferences.

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Nutrition

• Serving Size: 1 potato
• Calories: 280
• Sugar: 1g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 25mg