Garlic Parmesan Hasselback Potatoes

$- 4 medium Russet potatoes - 1/2 cup unsalted butter, melted - 4 cloves garlic, finely minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 cup freshly grated Parmesan cheese - Sea salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) For this recipe, use four medium Russet potatoes. Medium potatoes weigh about 5 to 7 ounces each. The butter should be unsalted and melted, measuring half a cup. You will need four cloves of garlic, finely minced, which gives a strong flavor. Use one teaspoon each of dried thyme and smoked paprika for depth. Freshly grated Parmesan should total half a cup for best taste. Finally, season with sea salt and freshly cracked black pepper according to your preference. When choosing potatoes, go for firm ones without any blemishes. Fresh garlic is key, so select heads that feel heavy and firm. For butter, unsalted is best to control the saltiness. The Parmesan should be freshly grated for that rich, creamy flavor. Smoked paprika adds a nice warmth, so pick a high-quality brand. Fresh parsley should be vibrant and green to add a lovely garnish. Using quality ingredients makes these potatoes truly shine! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step ensures the oven is hot when you bake. Next, rinse the Russet potatoes under cold water. Scrub them well to remove dirt. After that, pat them dry with a kitchen towel. A dry potato roasts better and gets crispier. Now, take a sharp knife and slice each potato crosswise. Make 1/4-inch thick slices. Be careful to stop about 1/4 inch from the bottom. This keeps the potato intact. A handy trick is to place each potato between two chopsticks. This way, you won’t cut all the way through. In a small bowl, mix the melted unsalted butter with minced garlic. Add dried thyme, smoked paprika, sea salt, and freshly cracked black pepper. Stir until everything blends well. This garlic butter adds rich flavor to the potatoes. Drizzle the garlic-butter mixture over each potato. Make sure to get some in the slices. You can use a basting brush for this task. Next, sprinkle freshly grated Parmesan cheese over the potatoes. Let some cheese fall into the crevices to create a tasty crust. Place the potatoes on a parchment-lined baking sheet. Roast them in the oven for 45-50 minutes. Bake until the edges turn golden and crispy. The insides should be tender and fluffy. After roasting, take the potatoes out of the oven. Let them cool for about 2-3 minutes. This allows the flavors to settle. Just before serving, sprinkle fresh, chopped parsley on top. It adds color and freshness. For presentation, serve the potatoes on a wooden cutting board. Drizzle any remaining garlic butter from the baking sheet over the top. This extra touch boosts flavor and makes the dish look beautiful. To get crispy potatoes, start with Russet potatoes. They have a high starch content, which makes them perfect for this dish. Slice them thinly, about 1/4 inch apart, but stop slicing before reaching the bottom. This keeps them intact. Brush them with garlic butter, letting it seep into the cuts. Bake at 425°F for 45-50 minutes. This high heat helps create that golden crust. One mistake is cutting the potatoes too deep. If you cut through, they will fall apart. Another common error is not drying the potatoes well. Moisture can make them soggy. Use fresh garlic for the best flavor, as dried garlic won't give the same taste. Don’t skip the sea salt and black pepper. They enhance the flavor a lot. You need a few tools for this recipe: - Sharp chef's knife - Cutting board - Parchment paper - Mixing bowl - Basting brush Using chopsticks or wooden spoons while slicing can help prevent cutting all the way through. These tools make the process easy and fun. Enjoy your cooking! Pro Tips Slice with Care: Use a sharp knife and stop cutting about 1/4 inch from the bottom to keep the potato intact while creating beautiful, crispy layers. Season Generously: Don’t skimp on the garlic-butter mixture; ensure it seeps into the cuts for maximum flavor throughout the potato. Choose the Right Cheese: Opt for fresh grated Parmesan instead of pre-grated for a richer flavor and better melting quality. Rest Before Serving: Allow the potatoes to cool for a few minutes after roasting, which helps the flavors settle and makes them easier to handle. {{image_4}} You can make cheesy garlic Hasselback potatoes by adding more cheese. Use a mix of mozzarella and cheddar for a gooey texture. After you drizzle the garlic butter, layer some cheese into the cuts. This extra cheese melts and creates a beautiful, cheesy crust. The combination of flavors will make your taste buds sing! For herb-infused Hasselback potatoes, try adding fresh herbs to the butter mix. You can use herbs like rosemary, basil, or oregano. Just chop them finely and mix them with the garlic butter. This adds a fresh taste that works well with the buttery and cheesy elements. Each bite will burst with flavor, giving you a garden-fresh experience. If you like heat, make spicy garlic Parmesan Hasselback potatoes. Add a teaspoon of red pepper flakes to the garlic butter mix. This gives the dish a nice kick. The spicy flavor pairs perfectly with the garlic and Parmesan. You can also drizzle some hot sauce after baking for an extra punch. Enjoy the blend of flavors that dance on your palate! After enjoying your garlic Parmesan Hasselback potatoes, store any leftovers in an airtight container. Make sure they are completely cool before sealing them. This helps keep them fresh. Your leftovers can last in the fridge for about 3 to 4 days. If you want to keep them longer, consider freezing. To reheat your Hasselback potatoes, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Cover them loosely with foil to prevent drying out. Heat for about 15 to 20 minutes, or until heated through. You can also reheat them in a microwave, but the oven helps keep them crispy. To freeze your Hasselback potatoes, first let them cool completely. Wrap each potato in plastic wrap, then place them in a freezer-safe bag. They can last for up to 3 months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Then, reheat as described above. Enjoy your tasty side dish even after a few months! Yes, you can use other potatoes. Yukon Golds or red potatoes work well. They add different flavors and textures. Just make sure they are similar in size for even cooking. Reheat your leftovers in the oven. Set it to 350°F (175°C). Place the potatoes on a baking sheet. Cover them loosely with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can add your favorite herbs or spices. Try rosemary or oregano for a fresh taste. You can also use different cheeses like cheddar or feta. This makes the dish unique every time you make it. Hasselback potatoes can fit into a healthy diet. They contain fiber and vitamins from the potatoes. Use less butter or cheese if you want a lighter option. Enjoy them as a side with balanced meals. In this blog post, we covered how to make tasty Hasselback potatoes. We looked at the best ingredients, step-by-step cooking tips, and ways to add flavor. I shared common mistakes to avoid and gave you ideas for storage and reheating. Perfect Hasselback potatoes can add fun to any meal. You can try different toppings or herbs to match your taste. Remember, cooking can be a great adventure. Enjoy your time in the kitchen!$

Garlic Parmesan Hasselback Potatoes

Deliciously roasted potatoes with garlic, butter, and Parmesan cheese, perfect as a side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 medium Russet potatoes
1/2 cup unsalted butter, melted
4 cloves garlic, finely minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 cup freshly grated Parmesan cheese
to taste sea salt and freshly cracked black pepper
to taste fresh parsley, finely chopped (for garnish)

Instructions

Begin by preheating your oven to 425°F (220°C), ensuring it reaches the desired temperature before roasting the potatoes.
Rinse the Russet potatoes under cold water, scrubbing them well to remove any dirt. Pat them dry thoroughly with a kitchen towel to ensure they roast nicely.
Grab a sharp chef's knife and carefully slice the potatoes crosswise into 1/4-inch thick slices, but be careful to stop about 1/4 inch from the bottom. This technique will keep the potatoes intact. A handy trick is to place each potato between two chopsticks or wooden spoons to prevent cutting through completely.
In a small mixing bowl, combine the melted unsalted butter with the minced garlic, dried thyme, smoked paprika, sea salt, and freshly cracked black pepper. Stir until well blended.
Generously drizzle the garlic-butter mixture over each potato, making sure to get some of the mixture into the sliced cuts. You can use a basting brush to help coat the potatoes evenly.
Sprinkle the freshly grated Parmesan cheese over the potatoes, allowing some to fall into the crevices, which will create a delicious crust during baking.
Carefully place the prepared potatoes on a parchment-lined baking sheet and roast in your preheated oven for 45-50 minutes. Bake them until the edges are golden and crispy, while the insides are tender and fluffy.
Once done roasting, take the potatoes out of the oven and let them cool for about 2-3 minutes to allow the flavors to settle.
Just before serving, sprinkle the fresh, chopped parsley over the top of the potatoes for a burst of color and freshness.

Notes

Serve the potatoes on a wooden cutting board or a rustic platter to enhance their homemade appeal. Drizzle any remaining garlic butter from the baking sheet over the top for added flavor.

Keyword garlic, Hasselback, parmesan, potatoes