Parmesan Crusted Hasselback Potatoes
Updated: Aug 11
Thin slits across each potato let the butter and Parmesan work all the way down, so every layer crisps instead of just the top.
These have become our go-to when a plain roasted potato feels too plain, the extra step of slicing is worth it for how much more the seasoning gets into every layer.
Why You'll Love This Recipe
A simple potato that looks impressively fancy
Crispy edges in every slice
Real parmesan flavor throughout
Servings: 3
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour
Ingredients
3 Russet potatoes
2 tbsp olive oil
2 tbsp melted butter
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/4 cup grated Parmesan
Salt & pepper to taste
Instructions:
Prepare the Potatoes: Wash the potatoes thoroughly. Cut them in half vertically to create a sturdy base.
Slice the Potatoes: Place chopsticks or wooden spoons on each side of the potato halves to prevent cutting all the way through. Slice the potatoes thinly, making sure not to cut all the way through.
Season and Layer: Sprinkle a layer of grated Parmesan onto a parchment lined baking pan. Arrange the sliced potatoes on top of the Parmesan layer.
Add Flavorings: Drizzle the potatoes with olive oil and melted butter. Sprinkle minced garlic, fresh rosemary, and thyme over the top. Season with salt and pepper to taste.
Bake: Bake in a preheated oven at 425°F (220°C) for 45 minutes to 1 hour, or until the potatoes are golden and crispy.
Serve: Enjoy these flavorful potatoes hot from the oven as a perfect side dish or a tasty treat.
Additional Tips:
Even Slicing: Make sure to slice the potatoes thinly and evenly for consistent cooking and a crispy texture.
Cheese Variation: Experiment with different cheeses, like Asiago or Gruyère, for a unique twist on the classic Parmesan topping.
Herb Substitutions: Feel free to substitute rosemary and thyme with other fresh herbs like parsley or oregano, depending on your preference.
Avoid Overcooking: Keep an eye on the potatoes towards the end of baking to prevent burning the cheese and ensure they’re crispy but not overdone.
Storing Instructions:
Countertop Storage: Store leftover potatoes in an airtight container at room temperature for up to 2 days.
Refrigerator Storage: For longer storage, place them in the refrigerator for up to 5 days.
Freezer Storage: To freeze, let the potatoes cool completely, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
Reheating Tips: Reheat leftovers in a preheated oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Avoid microwaving, as it may make them soggy.
Ingredient Notes
Freshly grated parmesan: Grating your own parmesan instead of using pre-shredded matters here, bagged cheese is coated in anti-caking starch that keeps it from melting smoothly.
Troubleshooting Tips
Parmesan burned before the potato cooked: Add the cheese in the final stretch of baking rather than at the start.
Slices did not fan open: Bake uncovered for the first stretch so the layers dry and separate naturally.
Dry, chalky texture: Baste with butter partway through, hasselback cuts expose a lot of surface area.
Bottom stuck and tore: Use parchment or a well-oiled pan, the melted cheese will weld to bare metal.
What to Serve This With
A great side for a holiday dinner or a special weeknight meal.
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