Parmesan Hasselback Potatoes

Four hasselback potatoes on a baking sheet.

5 from 2 votes

These Parmesan hasselback potatoes are sliced accordion-style coated with a buttery herb mixture, baked to perfection then topped with Parmesan.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 312kcal

Author: Rosemary Molloy

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.

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