Hasselback potatoes are one of those side dishes that look like you tried really hard. Everyone at the table gets excited when they see those thin, golden slices fanned out on the pan.
Classic Hasselback Potatoes, With a Crispy Parmesan Crust on the Bottom
You still get everything you love about a classic hasselback potato. The edges are crispy and buttery, and the inside is soft and fluffy.
But, I took it one step further and pressed each potato into a garlicky Parmesan and herb mixture before roasting. The cheese bakes into a crispy, golden crust on the bottom, so you get crunch on top AND underneath, kind of like my crispy carrot fries.
When I was testing these, the biggest thing I learned was the color of your pan matter. Every oven, and even every baking sheet, browns Parmesan at a different speed. A dark pan can take that crust from golden to burnt pretty fast. Use a light-colored baking sheet and keep an eye on the crust instead of just trusting the timer!
My other favorite part? You can save the last step for right before dinner. The herb butter brush and final few minutes in the oven can wait until everything else is almost ready, so the potatoes come out hot and glossy right when you sit down to eat.
If potatoes are always a hit at your table, you’ll also love my creamy Boursin mashed potatoes, crispy air fryer baked potato, and honey roasted sweet potatoes.
What You’ll Need
Nothing fancy, just a few ingredients that do a lot of flavorful work!
- Gold potatoes: Medium gold potatoes are perfect here. Try to pick potatoes that are all about the same size so they finish cooking at the same time.
- Parmesan cheese: Finely grated Parmesan makes the crispy crust on the bottom of each potato. It’s mixed with olive oil, garlic, and herbs so it presses on easily and bakes up golden.
- Fresh rosemary and thyme: The herbs get split in two. Half goes into the Parmesan crust and half goes into the butter you brush on at the end, so you get fresh herb flavor in every part.
- Butter: The melted herb butter goes on near the end so the potatoes come out glossy and full of flavor right before serving.
- Flaky salt: A pinch on top right before serving adds the perfect salty crunch. Don’t skip it!
How to Make Parmesan Crusted Hasselback Potatoes
Step 1. Slice the potatoes: Slice a thin piece of the bottom of each potato to create a flat stable surface. With a chopstick or wooden spoon handle on each side of the potato, slice the potatoes into 1/8 inch slices, stopping when you hit the chopsticks so you don’t slice all the way through.
Step 2. Make the Parmesan mixture: Combine the parmand herbs. It should look like damp sand that holds together when you press it.
Step 3. Press the potatoes onto the cheese: Spread each mound of cheese to about the size of the potato bottom so the crust doesn’t spread out past the edges and burn. Give each potato a gentle press so the cheese really sticks.
Step 4. Roast, flip, and brush with herb butter: The flip is what makes these extra special, because the crust and the slices both get their turn to crisp up. Peek at the crust before you flip. If it’s already deeply golden, go ahead and flip early. Slide a thin spatula all the way under the crust and use a fork to steady the potato so the crust comes right along with it. Once the potatoes are flipped back cut side up, brush on the herb butter. It goes on at the end so the herbs stay fresh and bright and the potatoes come out glossy and buttery. Get it between the slices wherever you can, but they don’t need to be perfect!
Step 5. Finish and serve: The butter and oil on the pan is liquid gold, so brush it right back onto the potatoes. Finish with flaky salt for that perfect salty crunch.
Tips for a Golden (Not Burnt) Parmesan Crust
Use a light-colored baking sheet. When I tested these, this made the biggest difference. Dark pans brown Parmesan really fast, and every oven is a little different. A light pan gives you a lot more wiggle room so the crust comes out deep golden instead of burnt.
Keep an Eye on Them. Don’t go by time alone. Every oven is different, so keep an eye on them and flip them early if you need to.
Making Them Ahead for Dinner
If you’re juggling a main dish (hello, holidays), roast the potatoes through the flips and save the herb butter brush and final bake for right before serving. That way they come out of the oven hot, crispy, and buttery right when dinner’s ready. If the potatoes have cooled off while they wait, give them a few extra minutes in the oven so they heat all the way through.
Short on oven space for Thanksgiving recipes? Try my crock pot mashed potatoes next!
What to Serve With Hasselback Potatoes
These crispy, cheesy potatoes go with just about any main dish, but they’re especially good next to something cozy and saucy. Try them with my crock pot French onion pot roast for an easy Sunday dinner. Add roasted maple bacon Brussels sprouts on the side for a holiday-worthy spread.
More Cozy Side Dishes
- Crispy Carrot Fries
- Roasted Delicata Squash
- Savory Bread Pudding with Mushrooms and Gruyere
- Sourdough Stuffing
Parmesan Crusted Hasselback Potatoes
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Ingredients
- 9 medium gold potatoes roughly the same size
- 1 cup finely grated Parmesan cheese 85g
- 2 Tablespoons olive oil plus more as needed
- 3 cloves garlic finely grated
- 2 teaspoons chopped fresh rosemary (about 2 sprigs) divided
- 2 teaspoons fresh thyme leaves finely chopped, divided
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt plus more to taste
- Black pepper to taste
- 3 Tablespoons unsalted butter
- Flaky salt for finishing
Instructions
- Preheat the oven to 425°F. Slice a thin piece off the bottom of each potato to create a flat, stable surface.
- Slice the potatoes: Place a potato, cut-side down, between two chopsticks, skewers, or wooden spoon handles. Cut thin slices crosswise, about 1/8-inch apart, stopping when your knife hits the chopsticks so you don’t slice all the way through. Repeat with the remaining potatoes.9 medium gold potatoes
- Make the Parmesan mixture: In a small bowl, stir together the Parmesan, olive oil, garlic, 1 teaspoon rosemary, 1 teaspoon thyme, onion powder, kosher salt, and black pepper.1 cup finely grated Parmesan cheese, 2 Tablespoons olive oil, 3 cloves garlic, 2 teaspoons chopped fresh rosemary, 2 teaspoons fresh thyme leaves, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, Black pepper
- Arrange the potatoes: Spoon 9 evenly spaced mounds of the cheese mixture onto a light-colored, rimmed baking sheet. Spread each mound to roughly match the bottom of a potato. Place the flat side of each potato directly onto the Parmesan mixture, pressing gently so the cheese adheres to the bottom.
- Make the herb butter: Melt the butter with the remaining rosemary and thyme. Set aside for brushing near the end of baking.3 Tablespoons unsalted butter
- Roast the potatoes: Roast for 25 minutes, checking the Parmesan crust toward the end to make sure it isn’t getting too dark. Carefully slide a thin spatula beneath each potato, keeping the crust attached, and use a fork to help turn it Parmesan-side up. Roast for another 15 minutes.
- Brush with butter: Remove the pan from the oven and flip the potatoes cut side up again. Brush the potatoes with the melted herb butter, gently working it between the slices where accessible. Return to the oven for about 5 minutes, or until the potatoes are fork-tender in the center and the Parmesan crust is deeply golden.
- Finish and serve: Brush the potatoes with the butter and oil from the pan, sprinkle with flaky salt, and serve hot.Flaky salt
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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