Parmesan Hasselback Potatoes
These Parmesan hasselback potatoes are sliced accordion-style coated with a buttery herb mixture, baked to perfection then topped with Parmesan. With a crisp exterior and flavorful, cheesy interior they are the perfect potato side dish!
With crispy skin and melty cheese these Parmesan hasselback potatoes have the same delicious flavors of my easy baked Parmesan potatoes but their fanned-out presentation gives them an impressive look!
If you are a potato lover like I am, you will love this potato dish! The buttery mixture seasoned with Italian herbs coats the Hasselback sliced potatoes twice during the baking time to ensure that maximum flavor is achieved.
Parmesan hasselback baked potatoes are fancy enough for a holiday meal but also easy enough for any weeknight dinner! Just like my creamy potato soup, baked gnocchi and creamy cheesy scalloped potatoes, it’s just one more way to love a potato side dish.
Why You’ll Love This Recipe
- Impressive but easy: Hasselback potatoes with Parmesan may look fancy but the recipe is actually very easy and straightforward!
- Cozy and delicious: If potatoes are comfort food to you, this baked potato recipe is crispy, soft and tender plus roasted with butter, Italian seasonings and savory Parmigiano.
- Versatile: This impressive side dish is just as great on a holiday table, like American Thanksgiving, as it is with pot roast on a winter day for a weeknight meal.
Recipe Ingredients
- Potatoes: You will need four medium sized potatoes. I prefer to use a starchier potato like a Russet.
- Butter and olive oil: Butter and olive add flavor and help the potato skin get crispy.
- Fresh rosemary: You will need 2-3 sprigs of rosemary. Remove the leaves and chop them.
- Dried herbs: Italian herbs oregano and thyme add bold, earthy flavor.
- Salt and pepper: To season and taste the potatoes.
- Freshly grated cheese: Parmigiano cheese, fontal, firm mozzarella or gruyere cheese all work.
Substitutions and Variations
- Garlic Parmesan hasselback potatoes: Add a generous amount of freshly minced garlic cloves to the butter mixture.
- Type of cheese: While freshly grated Parmigiano is what I use most often, the Italian loves when I use fontal. Firm mozzarella or gruyere would also work. Use cheddar cheese if you want a cheese melt!
- Mini potatoes: Make a mini hasselback potatoes dish with baby potatoes. So cute and bite sized!
- Seasonings: You could also use paprika and garlic powder to season the potatoes.
- Dairy free: Use only olive oil or olive oil with dairy free butter. To make these vegan, omit the cheese.
- Any root vegetable: Try this slicing method on butternut squash or sweet potatoes! Hasselback is a technique thus it can be applied to so many recipes!
How to Make Parmesan Hasselback Potatoes
To start, slice potatoes straight down but don’t cut all the way through to the bottom. Aim for thin slices about 1/8″ thick so they bake evenly. In a small bowl mix together the melted butter and olive oil. In another small bowl mix together the chopped fresh rosemary, oregano, thyme, salt and pepper.
Brush half the butter mixture between the slices of each potato and sprinkle with the herb mixture. Place in the prepared baking dish and bake.
Remove the hasselback potatoes from the oven and drizzle with remaining butter mixture, bake until the potatoes are tender. Top with the cheese during the last minutes of baking time. Remove from the oven, bush with more butter if desired and serve immediately.
expert tips
- How to cut slits in the potatoes: You want the potato slices to stay attached. To avoid cutting through to the bottom of the potato, place two chopsticks (or wooden spoons) on either side of the potato so your knife stops at the chopstick instead of cutting through to the bottom.
- Use enough salt: Potatoes don’t have too much taste on their own. To avoid a flat tasting potato, sprinkle salt onto the potatoes before baking. I also like to use salted butter.
- Size of your potatoes: Microwave large potatoes for about 10 minutes first to speed up the baking process or use smaller potatoes.
- Garnish: Garnish with fresh parsley or chopped fresh chives. You could even add some bacon and a dollop of sour cream for a loaded potato!
- Air fryer: If you love an even crispier, toasted potato, cook your potatoes in the air fryer. Air fry for 25-30 minutes at 360°F. All models of air fryers vary, so time and temperature could vary.
What are Hasselback potatoes?
Hasselback potatoes are called such as they originated from a restaurant in Stockholm, Sweden named Hasselbacken. While the technique of slicing the potatoes in a fan-like accordion halfway through to the bottom looks impressive, it is easy to do. Coating the potatoes with a buttery mixture and Parmesan just adds to the delicious flavor!
What to serve with Parmesan hasselback potatoes?
There are so many great main dishes that pair well with these potatoes! Try roasted turkey/chicken, Italian roast beef or roast pork loin for a comforting winter meal. For a holiday spread, add broccoli cheese bake, Italian green bean toss or Italian Roasted Vegetables.
More Potato Side Dish Recipes
- Creamy Potato Broccoli Casserole
- Baked Broccoli Tater Tots
- Oven Roasted Rosemary Potatoes
- Roasted Zucchini and Potatoes
- Italian Baked Potato Chips
Potatoes are delicious but these Parmesan Hasselback Potatoes are even better! The perfect side dish. Buon Appetito!
Parmesan Hasselback Potatoes
Ingredients
- 4 medium sized potatoes
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 2-3 sprigs rosemary leaves removed & chopped
- 1-2 teaspoon oregano
- 1 teaspoon thyme
- ¼-½ teaspoon salt (or to taste)
- 2-3 dashes black pepper (or to taste)
- ⅓ cup freshly grated Parmesan cheese or fontal, firm mozzarella or gruyere.
Instructions
- Pre-heat oven to 425F/ 220C. Lightly grease a medium baking dish or sheet.
- Slice the potatoes straight down but don't cut all the way through to the bottom. Make the slices about 1/8" thick, not too thin or too thick, this way they will cook evenly.
- In a small bowl mix together melted butter and olive oil.
- In another small bowl mix together chopped rosemary, oregano, thyme, salt and pepper.
- Brush half the butter mixture between the slices of each potato and sprinkle with spice mixture.
- Bake for approximately 30 minutes. Remove from oven and drizzle with the remaining butter mixture, bake for another 30 minutes or until potatoes are tender. The last 5-10 minutes of baking time top with the grated Parmesan or your cheese of choice. Remove from the oven and serve immediately. Enjoy!
Notes
What potatoes are best to use for hasselback potatoes with Parmesan?
Starchy potatoes like Russet potatoes work well as they hold their shape while baking. Yukon gold potatoes or yellow potatoes also work well. I would avoid red potatoes as they are less starchy and tend to fall apart.How to store leftover potatoes?
Cool slightly then store leftover potatoes in an airtight container for up to 3-4 days. Reheat in the air fryer or oven.Nutrition
Updated from November 21, 2016.
How can I make these at the same time as your meatloaf if the temperatures have to be different?
Hi Courtney, I would advise you to bake the potatoes at the same temperature as the meatloaf (350F) and just cook them longer than the 30 minutes. Hope that helps.
I need to try this soon. Great share. Happy Thanksgiving
Thanks Srivdhya, hope you enjoy it.
I think this is going on Thursday’s menu for a change. Thanks!
Hi Teresa, thanks let me know how you liked it. Happy Thanksgiving.
These sound so good! I’ve never met a potato I didn’t like, and I am certain I would love this! Saving for later!! Happy Thanksgiving!
Hi Angelina, thanks, I hope you do, and Happy Thanksgiving.