Description
Crispy Hasselback Potatoes with Garlic and Parmesan are a visually stunning and flavorful dish featuring thinly sliced Russet potatoes baked to golden crispness with savory garlic, melted Parmesan cheese, and aromatic herbs. Perfectly crispy on the outside and tender on the inside, this easy-to-make recipe transforms simple ingredients into a gourmet-style side dish ideal for any occasion.
Ingredients
Scale
Main Ingredients
- 4 medium Russet potatoes, firm and unblemished
- 3 garlic cloves, finely minced or crushed
- 1 cup finely grated Parmesan cheese
- 3 tablespoons olive oil or melted butter
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- Fresh herbs such as parsley or thyme, chopped for garnish
- Chili flakes or smoked paprika for spice (optional)
- Other cheese alternatives like sharp cheddar, Gruyere, or mozzarella (optional)
- Bacon crumble (optional)
- Vegan margarine and vegan Parmesan alternatives (for vegan version)
Instructions
- Prep the Potatoes: Wash and dry your Russet potatoes thoroughly. Place each potato on a cutting board and make thin, even slices about 1/8 inch apart, stopping just before cutting through the bottom to create the signature fan effect.
- Season and Oil: Gently fan the slices open and brush olive oil or melted butter between and on top of the slices. Season generously with salt and black pepper so that every nook of the potato is packed with flavor.
- Add Garlic and Parmesan: Evenly sprinkle the finely minced or crushed garlic over the potatoes. Follow with a generous layering of grated Parmesan cheese, making sure some gets into the crevices between the slices for maximum cheesiness and crunch.
- Bake Until Crispy: Place the potatoes on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for about 45-55 minutes until the edges turn golden brown and crispy, and the interior is soft and tender.
- Garnish and Serve: Once baked, sprinkle freshly chopped herbs like parsley or thyme for color and freshness. Serve the potatoes hot and crispy straight from the oven.
Notes
- Use chopsticks placed on either side of the potato to prevent slicing all the way through for even slices.
- Use olive oil or butter at room temperature to better seep between potato slices.
- For a softer interior, parboil potatoes for 5 minutes before slicing and baking.
- Apply Parmesan cheese twice by adding some halfway through baking for an extra crispy crust.
- Rotate the baking sheet halfway through baking for even browning.
- Brush each slice generously and cover with foil during the first half of baking to retain moisture and prevent drying out.
- Reheat leftovers in a preheated oven at 375°F (190°C) for 10-15 minutes to maintain crispiness. Avoid microwaving.
Nutrition
- Serving Size: 1 medium potato serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
Keywords: Hasselback potatoes, crispy potatoes, garlic potatoes, Parmesan potatoes, baked potatoes, savory side dish