Crispy Hasselback Potatoes (Garlic Parmesan Style)
Golden, fan-shaped potatoes that are crispy on the edges and soft inside, finished with garlic butter and Parmesan—perfect as a side or snack.
🥔 Ingredients (Serves 3–4)
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4 medium potatoes (Russet or Yukon Gold)
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3 tbsp olive oil
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3 tbsp melted butter
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3 garlic cloves, finely minced
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp garlic powder (optional)
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½ tsp dried thyme or oregano
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⅓ cup grated Parmesan cheese
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Fresh parsley, finely chopped (for garnish)
👩🍳 Instructions
1. Prepare the potatoes
Preheat oven to 200°C / 400°F.
Wash and scrub potatoes well (do not peel).
Place a potato between two wooden spoons or chopsticks and slice thinly across, stopping before cutting all the way through. This creates the Hasselback effect.
2. Make garlic butter
In a bowl, mix melted butter, olive oil, minced garlic, salt, pepper, paprika, garlic powder, and dried herbs.
3. Season the potatoes
Place potatoes on a baking tray lined with parchment paper.
Brush generously with the garlic butter mixture, making sure it gets between the slices.
4. Bake
Bake for 40–45 minutes, basting once halfway through.
Potatoes should start to fan open and turn golden.
5. Add Parmesan
Remove from oven, sprinkle Parmesan cheese over and between the slices.
Return to oven and bake 10–15 minutes more until crispy and deep golden brown.
6. Garnish & serve
Sprinkle with fresh parsley and extra Parmesan if desired.
Serve hot.
⭐ Tips
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Slice thinly for extra crisp edges
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Add chili flakes for a spicy version
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Air fryer option: cook at 180°C for 25–30 minutes, turning once
