Description
Deliciously crispy garlic parmesan Hasselback potatoes roasted to golden perfection with a flavorful blend of butter, olive oil, garlic, and herbs. These sliced potatoes are easy to prepare and make an excellent side dish for any meal, garnished with fresh parsley and melted Parmesan for an irresistible finish.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Garlic Butter Mixture
- 3 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or fresh, chopped)
Topping and Garnish
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the potatoes.
- Prepare Potatoes: Wash and dry the russet potatoes thoroughly. Carefully slice them into thin, even layers, making sure to leave about 1/4 inch at the bottom intact so the slices stay connected.
- Arrange on Baking Sheet: Place the sliced potatoes upright on a parchment-lined baking sheet, allowing the layers to fan out slightly.
- Make Garlic Butter Mixture: In a small bowl, combine melted unsalted butter, olive oil, minced garlic, salt, black pepper, and dried thyme. Brush this mixture generously over the potatoes, making sure to get between the slices for maximum flavor.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 40–45 minutes. About halfway through the roasting time, baste the potatoes again with the remaining garlic-butter mixture to keep them moist and flavorful.
- Add Parmesan: After roasting, remove the potatoes from the oven and sprinkle the grated Parmesan cheese evenly over the top. Return the potatoes to the oven for an additional 5 minutes to allow the cheese to melt and become slightly golden.
- Garnish and Serve: Once done, garnish the Hasselback potatoes with freshly chopped parsley and serve warm as a delicious side dish.
Notes
- Use a sharp knife to make thin, even slices without cutting all the way through.
- You can substitute dried thyme with rosemary or oregano for a different flavor profile.
- For extra crispiness, sprinkle a little extra Parmesan or breadcrumbs before the final bake.
- Leftover Hasselback potatoes reheat well in the oven to retain crispiness.
- Russet potatoes work best for this recipe due to their starchy texture that crisps nicely.
