Description
These Garlic Parmesan Hasselback Potatoes are a crispy, flavorful side dish perfect for any meal. Thinly sliced russet potatoes are roasted to golden perfection with a savory garlic butter and olive oil mixture, then topped with melted Parmesan cheese and fresh parsley for a deliciously impressive presentation.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Garlic Butter Mixture
- 3 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or fresh, chopped)
Garnish
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the potatoes evenly.
- Prepare Potatoes: Wash and dry the russet potatoes thoroughly. Slice each potato into thin, even layers about 1/8 to 1/4 inch apart, being careful to leave the bottom intact so the potato stays whole.
- Arrange Potatoes: Place the sliced potatoes upright on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
- Make Garlic Butter Mixture: In a small bowl, mix together the melted butter, olive oil, minced garlic, salt, pepper, and thyme. This mixture will infuse the potatoes with rich flavor.
- Brush Potatoes: Generously brush the garlic butter mixture over and between the potato slices, making sure the flavors seep in during roasting.
- Roast Potatoes: Roast the potatoes in the preheated oven for 40–45 minutes. Halfway through cooking, baste the potatoes again with any remaining garlic butter to keep them moist and flavorful.
- Add Parmesan: Remove the potatoes from the oven and sprinkle the grated Parmesan cheese on top. Return them to the oven for an additional 5 minutes to allow the cheese to melt and become slightly golden.
- Garnish and Serve: Finish by garnishing with freshly chopped parsley for a pop of color and freshness. Serve the potatoes warm as a delicious side dish.
Notes
- Use a sharp knife to ensure thin, even slices for best results.
- Be careful not to cut all the way through the potatoes to maintain their structure while roasting.
- You can substitute dried thyme with fresh thyme if available for a more aromatic flavor.
- For extra crispiness, bake on a wire rack over the baking sheet to allow air circulation around the potatoes.
- Leftovers can be reheated in the oven to retain their crisp texture.
