Hasselback Potatoes with Garlic, Rosemary, and Parmesan Recipe
This Hasselback Potatoes recipe features thinly sliced russet potatoes roasted to golden perfection with a savory butter, olive oil, garlic, and rosemary infusion, topped with crispy parmesan cheese for a delightful, visually impressive side dish perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter Mixture
- ½ cup (1 stick) salted butter
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped
- 4 large garlic cloves, sliced
- 2 sprigs rosemary (plus 2 teaspoons minced for garnish)
Potatoes
- 6 medium baking potatoes, such as russets (6–8 ounces each)
- ½ teaspoon sea salt
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat the oven: Set your oven to 425°F (218°C) and position the rack in the center to prepare for roasting the potatoes evenly.
- Prepare the garlic butter: In a small saucepan over medium-low heat, melt the butter and add olive oil, chopped shallot, sliced garlic, and rosemary sprigs. Cook gently until the butter is melted and aromatic, about 2 minutes.
- Prepare the potatoes: Peel the potatoes carefully and place them in a bowl of cold water to prevent browning while you proceed to slice them.
- Slice the potatoes: Trim a thin layer off one side of each potato so it can rest flat. Place the potato flat side down, then hold chopsticks or wooden skewers along the sides to limit the knife depth. Slowly slice thin crosswise slits without cutting all the way through, creating a fan effect.
- Roast the potatoes: Strain the garlic butter mixture through a fine mesh strainer into a small bowl. Place the sliced potatoes into a 12-inch cast-iron pan or a 9×13-inch baking dish. Drizzle half of the butter mixture over the potatoes and sprinkle with sea salt. Roast in the oven for 45-50 minutes until fork tender and beginning to brown.
- Broil to crisp ends: Remove the potatoes from the oven and drizzle with the remaining butter mixture. Turn on the broiler. Return the potatoes to the oven and broil for 5-10 minutes until the edges become crispy and golden brown.
- Add parmesan cheese: Sprinkle the potatoes evenly with the freshly grated parmesan cheese. Broil again for 3-5 minutes until the cheese is bubbly and browned on top.
- Serve: Transfer the Hasselback potatoes to a serving platter or individual plates. Garnish with minced rosemary and serve immediately for the best flavor and texture.
Notes
- Using chopsticks or skewers while slicing helps prevent cutting the potatoes all the way through, ensuring the slices stay attached for the classic Hasselback appearance.
- Be careful when broiling so the cheese and edges do not burn; watch closely during the final minutes.
- This dish pairs beautifully with roasted meats, poultry, or as a hearty vegetarian main course.
- Leftovers can be reheated in the oven to maintain crispiness.
- You can customize the topping by adding herbs like thyme or swapping parmesan with cheddar for variation.
