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.

Ingredients

Units Scale

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

Preheat oven to 425°F (220°C). Line a baking dish or cast-iron skillet with parchment or lightly grease it.
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.
In a small bowl, mix melted butter, olive oil, minced garlic, rosemary, salt, and pepper.
Brush the garlic butter mixture generously over each potato, ensuring it gets between the slices.
Bake for 45–55 minutes, brushing occasionally with the pan juices, until the edges are crispy and golden.
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.
Garnish with extra rosemary and serve hot.

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.

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