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Imagine tender, golden-brown potato fans seasoned with fresh rosemary and garlic, then crowned with a crisp, irresistible parmesan crust. If you’ve never tried Hasselback potatoes before, prepare to discover a new favorite side dish. This simple yet stunning recipe transforms ordinary spuds into a showstopper that pairs beautifully with anything from roasted chicken to grilled steak.
Ingredients
- 4 medium russet or Yukon Gold potatoes (scrubbed clean)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons melted butter
- 2 cloves garlic, finely minced
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grated parmesan cheese
Instructions
Begin by preheating your oven to 400°F (200°C). Take each potato and slice thin slits across the top without cutting all the way through. A helpful trick is placing the potato between two wooden spoons or chopsticks to stop your knife from going too far. Once all your potatoes are slit, place them on a lined baking sheet.
In a small bowl, whisk together the olive oil, melted butter, garlic, and chopped rosemary. Season the mixture with salt and pepper. Using a pastry brush (or a spoon), carefully coat each potato, ensuring the flavorful oil seeps into every slit. Pop your potatoes in the oven and bake them for about 50 minutes, brushing additional oil mixture on top a couple of times during cooking.
Five minutes before the potatoes are fully done, sprinkle the tops generously with grated parmesan. Slide them back in the oven and let the cheese melt into a golden crust. The potatoes are done when they’re fork-tender on the inside and crispy on the edges.
After they emerge from the oven, give them one final drizzle of any remaining herb-butter mixture—this keeps their fancy fan-like texture moist and fragrant. Plate them up while warm, adding a little chopped rosemary or parsley on top if you want an extra dash of color.
What makes these Hasselback potatoes so special is their irresistible blend of textures: crunchy edges, buttery slices, and a savory cheese finish. They’re perfect for folks seeking an eye-catching side dish that’s also comforting and simple to make. If you’re watching salt intake, feel free to dial back on the parmesan, or swap it for a lighter cheese. For herb lovers, tossing in thyme or oregano instead of rosemary can be just as delightful. Whichever way you go, these crispy Hasselback potatoes are sure to be a hit at any gathering—or a simple night in.
