Crispy Garlic Parmesan Hasselback Potatoes

These Crispy Garlic Parmesan Hasselback Potatoes are thinly sliced, oven‑roasted to buttery crispness, and finished with garlic-infused olive oil, fresh herbs, and a generous layer of grated Parmesan. A gourmet-looking side dish that’s simple to prepare yet turns heads at the table.

Why You’ll Love This Recipe

• Impressive presentation: The fanned, golden-brown potatoes look elegant and gourmet without extra effort.
• Perfect texture balance: Crispy edges combined with a tender, creamy interior.
• Burst of flavor: Garlic, fresh herbs, and Parmesan elevate humble potatoes into a spectacular side.
• Easy prep: Minimal movement once in the oven—just slice, brush, bake, and enjoy.

ingredients

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

• Russet or Yukon Gold potatoes
• Extra-virgin olive oil
• Fresh garlic cloves
• Fresh rosemary or thyme
• Grated Parmesan cheese
• Salt and freshly ground black pepper

directions

1. Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. Prepare the potatoes by slicing thinly, leaving the base intact. Use chopsticks or wooden spoons beside the potato to avoid cutting through.
3. Season: Gently fan each potato and brush with olive oil. Sprinkle salt and pepper between slices and on top.
4. Bake for 30 minutes.
5. Add garlic and herbs: After 30 minutes, brush again with garlic-infused oil (mix minced garlic into remaining oil), sprinkle herbs, and roast 10 more minutes.
6. Finish with Parmesan: Remove from oven, immediately sprinkle grated Parmesan so it melts into the crispy edges.
7. Serve: Garnish with extra herbs and a drizzle of olive oil if desired.

Servings and timing

• Servings: Makes 4–6 servings as a side
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Variations

• Spicy kick: Add a pinch of red pepper flakes before the final bake.
• Herb variety: Swap rosemary for fresh oregano or a mix of Italian herbs.
• Cheese swap: Use grated Pecorino Romano or a sharp cheddar for a different flavor.
• Vegan option: Replace Parmesan with nutritional yeast and use vegan butter or oil infused with garlic and herbs.

storage/reheating

• Storage: Refrigerate cooled potatoes in an airtight container for up to 3 days.
• Reheating: For best texture, reheat in a 375 °F (190 °C) oven for about 10 minutes, or until edges regain crispness.

FAQs

What type of potato is best for hasselback potatoes?

Russet potatoes yield crispier edges and a fluffy interior, while Yukon Golds offer a creamier texture. Both work well.

How thin should I slice the potatoes?

Aim for 1/8-inch thick slices. Using chopsticks on either side prevents slicing all the way through.

Can I make these ahead of time?

Yes, you can slice and brush with oil several hours ahead. Store covered in the fridge and bake just before serving.

Why do some slices stay closed?

Slicing uniformly and brushing oil over each slice helps them open evenly. You can use a thin brush to coax them open during baking.

Can I freeze leftover potatoes?

You can freeze them once fully cooled, but texture may become slightly softer on reheating.

How do I infuse the oil with garlic?

Mix minced garlic into the warm olive oil before brushing. Let it sit a few minutes for deeper flavor.

Is it safe to bake at 425°F?

Yes, 425 °F gives a good balance of crispy edges without overcooking the interior. Just watch closely to prevent burning.

Can I add butter instead of olive oil?

Yes—use melted butter or a butter-olive oil blend to deepen flavor and richness.

What herbs pair best with these potatoes?

Classic choices include rosemary, thyme, oregano, or parsley. They all complement garlic and Parmesan beautifully.

How do I get the cheese melted perfectly?

Sprinkle grated Parmesan after baking, right as they come out of the oven so it melts into the hot ridges.

Conclusion

Crispy Garlic Parmesan Hasselback Potatoes blend elegance and ease in one delectable side dish. Showcasing beautifully fanned potatoes with a crisp, flavorful finish, they’ll elevate any meal—from casual weeknight dinners to festive gatherings.

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Crispy Garlic Parmesan Hasselback Potatoes

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These Crispy Garlic Parmesan Hasselback Potatoes are thinly sliced, oven-roasted to buttery crispness, and finished with garlic-infused olive oil, fresh herbs, and a generous layer of grated Parmesan.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 4–6 Russet or Yukon Gold potatoes
• 1/4 cup extra-virgin olive oil
• 3–4 fresh garlic cloves, minced
• 1–2 teaspoons fresh rosemary or thyme, chopped
• 1/3 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
2. Slice each potato thinly, leaving the base intact. Use chopsticks or wooden spoons alongside to avoid cutting through.
3. Gently fan out the slices and brush the potatoes with olive oil. Season with salt and pepper between slices and on top.
4. Bake for 30 minutes.
5. Mix minced garlic into the remaining olive oil. After 30 minutes of baking, brush this garlic-infused oil over the potatoes and sprinkle with chopped herbs.
6. Return to the oven and roast for another 10 minutes.
7. Remove from oven and immediately sprinkle with grated Parmesan so it melts into the crispy ridges.
8. Garnish with extra herbs and a drizzle of olive oil if desired. Serve warm.

Notes

• Add a pinch of red pepper flakes for a spicy version.
• Swap herbs for fresh oregano or a mix of Italian herbs.
• Use Pecorino Romano or sharp cheddar instead of Parmesan.
• For a vegan version, use nutritional yeast and garlic-herb infused vegan butter or oil.
• Store leftovers in the fridge for up to 3 days; reheat in oven at 375 °F (190 °C) for about 10 minutes.

Nutrition

• Serving Size: 1 potato
• Calories: 210
• Sugar: 1g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 5mg