Crispy Garlic Parmesan Hasselback Potatoes Step-by-step instructions

Before you start

Prepare the workspace by ensuring the potatoes are thoroughly scrubbed and dried, as excess moisture can hinder the crisping process. Preheat the convection oven to 425°F (220°C) well in advance to ensure the temperature is stable.

Have the melted butter mixed with the minced garlic ready, and ensure the Parmigiano-Reggiano is freshly grated and measured. Using a stable cutting board and sharp knife, organize the ingredients to facilitate a smooth transition from slicing to seasoning and roasting, ensuring all tools are within easy reach.

Instructions

Slicing and prepping

1. 1Slicing the potatoes
   Place each potato between two wooden chopsticks to act as a guide. Using a sharp knife, slice the potato into 2-millimeter thick ridges, ensuring the knife stops against the chopsticks so the potato remains intact at the base.
   Look for The ridges should be uniform and thin, creating an accordion-like effect when fanned out slightly.
   Tip Ensure the potato is dry before slicing to prevent the knife from slipping during the process.

The potatoes should have uniform, 2-millimeter ridges that stay connected at the bottom. Check that each ridge is distinct and that the potato holds its shape when the chopsticks are removed. The surface of the potato should be dry to the touch to ensure optimal crisping during the subsequent roasting phase.

Roasting the potatoes

2. 2Seasoning and roasting
   Combine the melted salted butter and minced garlic in a small bowl. Brush the mixture generously over the potatoes, making sure to get the butter into the spaces between the ridges. Place the potatoes in a cast-iron skillet and roast in a preheated 425°F (220°C) convection oven for 55 minutes until the edges are blistered and golden.
   Look for The butter should be foaming, and the potato ridges should begin to fan open naturally as they cook.
   Tip Distribute the butter evenly to ensure every layer crisps up properly during the high-heat roasting.

The potatoes should be fanned out slightly in the skillet, with the butter and garlic mixture visibly coating the surfaces. As they roast, look for a vibrant golden color developing on the edges.

The aroma of roasted garlic and browned butter should be prominent, indicating the potatoes are cooking correctly and developing deep, savory flavors.

Adding the final finish

3. 3Applying final toppings
   Remove the potatoes from the oven once the parmesan crust has formed a bubbly amber lace. Immediately sprinkle the grated Parmigiano-Reggiano over the top, allowing the residual heat to melt it slightly. Finish by garnishing with flaky Maldon sea salt and fresh chopped chives before serving hot.
   Look for The parmesan should look like bubbly amber lace, and the potatoes should have a distinct, audible crunch when scraped with a fork.
   Tip Add the chives right before serving to maintain their vibrant green color and fresh flavor profile.

The potatoes should be removed from the oven when the parmesan has formed a bubbly, amber-colored crust. The final garnish of flaky salt and fresh chives should be added immediately to contrast with the hot, crispy potato. The finished dish should look visually appealing, with a clear, audible crunch when the ridges are pulled apart.

Common mistakes

A common mistake is slicing the potatoes too thick, which prevents the layers from fanning out and results in a less crispy texture. Another frequent error is failing to dry the potatoes after washing them, which leads to steaming instead of roasting.

Avoid overcrowding the cast-iron skillet, as this traps steam and prevents the ridges from blistering properly. Finally, ensure the butter is applied thoroughly between each slice, as missing areas will lead to dry, unflavored sections that fail to crisp up during the roasting process.

How to tell it’s done

The potatoes are done when the exterior is deep golden-brown and the ridges feel crisp and rigid to the touch. A fork should easily pierce the center of the potato, indicating it is tender and fully cooked through.

The cheese topping should be melted into a bubbly, golden-amber lace that clings to the edges of the ridges. When gently scraped with a fork, the potatoes should produce a loud, distinct crunch, confirming the desired texture has been achieved throughout the entire dish.