Print

Crispy Garlic Parmesan Hasselback Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

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

Find it online: https://tastyera.com/crispy-garlic-parmesan-hasselback-potatoes/