Crispy Garlic Parmesan Hasselback Potatoes Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, consider infusing the melted butter with a pinch of smoked paprika or fresh thyme before brushing it onto the potatoes. This adds an aromatic complexity that pairs beautifully with the roasted garlic and parmesan. If the tops of the potatoes are browning too quickly before the centers are tender, you can loosely tent the skillet with aluminum foil for the first half of the roasting time, then remove it to allow the ridges to crisp up perfectly.

The sound of the potato is a great indicator of success. When removing the potatoes from the oven, listen for a light sizzling or crackling sound. This indicates the moisture has evaporated from the outer layers, leaving behind the desired crispy structure.

If the potatoes seem a bit soft upon removal, you can increase the oven temperature slightly for the last five minutes of cooking to ensure the edges are sufficiently blistered and golden brown, provided you watch them closely to avoid burning.

Variations

• Herb-Infused Version: Incorporate finely chopped fresh rosemary and thyme into the garlic butter mixture before brushing. The woody herbs complement the earthiness of the Russet potatoes and add a fragrant, rustic depth to the final dish.
• Spicy Kick Version: Add a teaspoon of crushed red pepper flakes to the garlic butter. The subtle heat balances the richness of the parmesan and butter, providing a modern twist on the classic Hasselback preparation.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in a 375°F oven for 10-15 minutes until crispy.

Allow the potatoes to cool completely to room temperature for no more than two hours before placing them in an airtight container. Keep the container in the refrigerator to maintain freshness.

Because of the delicate nature of the crispy ridges, the texture will soften over time, so it is best to consume them within two days for the highest quality. Avoid stacking them too high in the container to prevent crushing the fragile, crispy layers that were developed during the roasting process.

You can slice the potatoes and store them in a bowl of cold water in the refrigerator for up to four hours before roasting to prevent oxidation. When ready to cook, drain and pat them completely dry before applying the garlic butter.

Alternatively, roast the potatoes until they are almost done, then finish them in the oven just before serving. This allows for a quicker final preparation while still delivering that fresh, crispy result that defines the perfect Hasselback potato.

Serving ideas

Serve these potatoes immediately while they are hot and at their crispiest. They make an excellent side dish for roasted meats, grilled poultry, or even a hearty vegetarian main course. The combination of garlic, butter, and parmesan is versatile enough to complement a wide range of proteins.

Arrange them on a platter with extra fresh chives scattered over the top to highlight the vibrant colors and provide a fresh, herbaceous contrast to the rich, buttery roasted potato flavor.

For a complete dining experience, offer a side of roasted garlic aioli for dipping. The creamy, tangy nature of the aioli pairs perfectly with the shattering crunch of the potato ridges. Place the dip in a small ramekin alongside the potatoes so that guests can enjoy the contrast in textures and flavors. This simple addition transforms the potatoes from a standard side dish into a sophisticated appetizer or snack that is sure to be a highlight of the meal.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Hasselback Potatoes

Prep 15 minCook 55 minRest 5 minTotal 1 h 15 minServes 4

Ingredients

• 4 Russet potatoes
• 45 g salted butter, melted
• 4 garlic cloves, minced
• 30 g aged Parmigiano-Reggiano, grated
• 1/2 tsp flaky Maldon sea salt, for serving
• 1 tbsp fresh chives, chopped, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

6.5 g

Carbohydrates

42 g

Fat

14.5 g

Fiber

4 g

Sugar

1.5 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.