Garlic Parmesan Hasselback Potatoes take the humble spud and elevate it to new heights. These crispy-on-the-outside, tender-on-the-inside potatoes are perfect for impressing guests or just treating yourself on a cozy night in.
Russet potatoes are perfect for this dish due to their starchy texture, which crisps up beautifully. Butter adds richness and helps the potatoes brown nicely. Olive oil ensures the potatoes don’t stick and contributes to the crispiness. We’re using garlic for its bold flavor, while parmesan cheese brings a savory, nutty finish. Salt and black pepper provide essential seasoning, and a sprinkle of fresh parsley adds a burst of color and freshness.
These potatoes pair wonderfully with a juicy steak or roasted chicken. For a vegetarian meal, serve them alongside a fresh green salad or roasted vegetables. They also make a great addition to a brunch spread.
First, preheat your oven to 425°F (220°C). This ensures it’s hot enough to get those potatoes nice and crispy. Next, give the russet potatoes a good wash. You want to keep the skins on, so it’s important they’re clean. Pat them dry with a towel to remove any extra moisture.
Now for the fun part: slicing the potatoes. Place each potato between two wooden spoons, which act as a guide to prevent cutting all the way through. Slice thinly, about 1/8-inch apart. This creates the classic Hasselback style.
In a small bowl, mix together the melted butter, olive oil, garlic, salt, and black pepper. This mixture will infuse the potatoes with flavor. Brush it generously over and between the slices. Don’t worry if it doesn't seep into every crevice just yet.
Place the prepared potatoes on a baking sheet lined with parchment paper. Bake them for 45 minutes, brushing with the garlic-butter mixture every 15 minutes. This step ensures each slice gets a chance to soak up the flavor.
After 45 minutes, sprinkle the parmesan cheese over the potatoes. Return them to the oven for another 15 minutes or until they’re golden and crispy. Once done, let them cool slightly before garnishing with fresh parsley.
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