Crispy Parmesan Hasselback Potato Recipe

My First Hasselback Mistake

I tried these potatoes years ago. I was so excited. I sliced one all the way through. Oops! It fell apart into little chips. I still laugh at that.

It taught me a good lesson. Going slow is okay. Perfect is not the goal. Tasty is the goal. Have you ever had a kitchen mistake turn out funny?

Why This Potato is Special

This way of cutting is the secret. It makes little slots. The butter and garlic slide right in. Every bite gets the good flavor.

That is why this matters. It makes a simple potato feel fancy. It is fun to eat. Fun fact: This cut is named after a hotel in Sweden!

The Butter Bath

Now, the best part. You lay thin slices of cold butter on top. As it bakes, it melts. It drips down into all those slices.

Halfway through, you baste them. Use the butter from the pan. Doesn’t that smell amazing? This step makes them crispy and rich. Do you prefer butter or oil for roasting?

The Final Fancy Touch

After the butter bath, we add the herbs and cheese. The Parmesan gets a little crispy. The oregano and purple basil smell so fresh.

This is where magic happens. The flavors mix in the heat. This matters because fresh herbs make food sing. They are like a little celebration. What is your favorite herb to cook with?

Time to Gather

These potatoes look like a little fan. They are perfect for sharing. Put them right in the middle of the table. Let everyone take one.

Food is about more than eating. It is about gathering. It is about making something with your hands. That is a wonderful feeling. I hope you try them soon.

Ingredients:

Ingredient	Amount	Notes
baking potatoes	6 medium
butter	3 tablespoons	you can use oil, but the butter flavor is amazing
garlic cloves, minced	2
salt	½ teaspoon
grated Parmesan	4 tablespoons	optional
purple basil, finely chopped	2 Tablespoons
oregano, finely chopped	2 Tablespoons

My Crispy, Cheesy Hasselback Potato Secret

Hello, my dear! It’s Anna. Let’s make something special today. These potatoes look fancy but are so simple. They always remind me of my grandson’s wide eyes. He called them “potato dragons” the first time he saw them. I still laugh at that.

We’ll bake them until they’re crispy and golden. The butter and garlic will melt right down into all the little slices. Doesn’t that smell amazing? The parmesan gets all crunchy on top. Here is exactly how we make them.

Step 1: First, heat your oven to 435°F. Scrub your potatoes clean. Now, the tricky part. You slice across the potato, but not all the way through. I use chopsticks on either side as a guide. It stops my knife from going too far. (My hard-learned tip: go slow. A steady hand beats a fast one here.)

Step 2: Gently fan the slices apart just a little. Push the minced garlic down into those spaces. Then sprinkle the salt all over. I use my fingers for this. It feels like I’m tucking the flavor in for a long nap.

Step 3: Slice your butter thinly. Lay the pieces flat on top of each potato. As it bakes, the butter will melt and drip down. This makes every single slice taste rich and wonderful. Place them on a baking pan.

Step 4: Bake for 30 minutes. Halfway through, take the pan out. Baste the potatoes with the melted butter from the pan. This makes them extra crispy. What’s your favorite crispy food? Share below! Then put them back in the oven.

Step 5: After that first bake, take them out. Sprinkle the parmesan, oregano, and basil over each one. It looks so pretty already! Bake for 20 more minutes. You’ll know they’re done when the tops are golden and the slices are crispy at the edges.

Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. Here are a few of my favorite ways to change it up. Each one feels like a whole new dish.

The Everything Bagel: Skip the herbs. After baking, top with everything bagel seasoning and a dollop of cream cheese.

The Pizza Party: Tuck tiny pepperoni slices between the potato slices. Use mozzarella cheese instead of parmesan.

The Herby Garden: Use fresh rosemary and thyme from my window box. Add a little lemon zest with the herbs for a bright kick.

Which one would you try first? Comment below! I love reading your ideas.

Serving Them Up Right

These potatoes are the star of the plate. I serve them with a simple roasted chicken or a juicy burger. A crisp green salad on the side is perfect. It cuts through the richness.

For a drink, a cold glass of lemonade is my go-to. It’s so refreshing. For the grown-ups, a chilled glass of sauvignon blanc pairs beautifully. The crispness of the wine matches the crispy potatoes.

Place them right in the middle of the table. Let everyone take their own. Which would you choose tonight? The lemonade or the wine? I know my choice!

Storing Your Hasselback Potatoes

Let’s talk about keeping these potatoes. They are best fresh and crispy. But you can store them for later. Let them cool completely first. Then place them in a sealed container in the fridge. They will keep for about three days.

I don’t recommend freezing them. The texture gets a bit soggy. I learned that the hard way once. I froze a whole batch for a family visit. They were not the crispy delight I had promised!

Reheating is simple. Use your oven or toaster oven. Heat them at 400 degrees until warm. This brings back some crispiness. The microwave will make them soft.

You can prep these ahead for a crowd. Do all the slicing and seasoning. Keep them covered in the fridge for a few hours. Then just pop them in the oven. This matters because it saves you time. You get to enjoy your guests more. Have you ever tried storing it this way? Share below!

Fixes for Common Hasselback Hiccups

First, cutting all the way through the potato. It happens to everyone. I remember my first time. I ended up with potato coins! Place chopsticks on each side of the potato. They stop your knife from going too deep.

Second, the slices sticking together. Gently fan them apart after cutting. Then baste them well with butter halfway through baking. This helps each slice get crispy. Why does this matter? Crispy edges mean amazing flavor in every bite.

Third, the herbs burning. We add the cheese and herbs later. Sprinkle them on for the last 20 minutes only. This keeps them green and tasty. Getting these steps right builds your cooking confidence. You will feel like a pro. Which of these problems have you run into before?

Your Hasselback Potato Questions

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your parmesan label to be sure.

Q: Can I make them ahead? A: You can slice and season them a few hours early. Keep them chilled until baking.

Q: What if I don’t have fresh herbs? A: Dried oregano and basil work fine. Use one teaspoon of each dried herb instead.

Q: Can I double the recipe? A: Absolutely! Use two baking sheets. Switch their positions in the oven halfway through.

Q: Any optional tips? A: Try a sprinkle of paprika with the herbs. Fun fact: Paprika comes from dried sweet peppers! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these potatoes. They always feel like a special treat. I would love to see your creation. Sharing food pictures is a joy.

Please show me your crispy, cheesy results. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! I am there as @AnnasCozyKitchen. Happy cooking!

—Anna Whitmore.