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Baked parmesan potatoes as crispy hasselback potatoes make the perfect pair for your main dish! These crispy garlic parmesan potatoes will be a new family favorite for brunch or holiday dinners!
What You'll Need for These Baked Parmesan Potatoes:
Ingredients:
- 3 lbs Yukon gold potatoes
- ¼ cup extra virgin olive oil
- 3 tablespoons unsalted butter, melted
- 3-4 cloves garlic, crushed or minced
- ½ cup parmesan cheese, shredded
- Salt and pepper to taste
How to Make it:
Preheat oven to 425 degrees Fahrenheit. Set aside a greased 9 x 13 baking dish. In a medium bowl, mix together the butter, olive oil, and garlic. Set aside.
Place a large spoon on a flat surface; nest the potato on top of the spoon. Slice the potato into thin slices leaving about ¼” of the bottom portion in place. Slice all the way across lengthwise to create a fan-like shape. Transfer the potatoes to the baking dish.
Brush the potatoes with half of the butter and oil mixture. Bake uncovered for 30 minutes. Remove from the oven and brush the remaining oil mixture focusing on the inner folds of the slices. Bake uncovered for an additional 30 minutes or until the exterior is crispy.
Top the potatoes with shredded parmesan and fresh parsley. Salt and pepper to taste.
A Spud Classic!
Don't let the unique name deter you from these deliciously crispy Hasselback potatoes! The name, Hasselback comes from the Swedish restaurant, Hasselbacken, it originated from! To create this dish, potatoes are thinly sliced to create a fan-like shape leaving the outside nice and crisp while tender on the inside.
There are a couple of methods I found while searching culinary websites for keeping the potato intact. Thanks to my online bible, The Kitchn, explains how potatoes can be thinly sliced on a large spoon or across two chopsticks. I preferred the spoon method as the easiest and most efficient technique. Another mention from The Kitchn article suggests coating the potatoes with oil or butter twice during baking to make them extra crispy. This silicone brush by OXO is my favorite! Who doesn't want extra crispy potatoes?! The apple-patterned platter I used is a favorite of mine from my wedding registry and was made by Kate Spade.
The best potatoes to use, in my opinion, are Yukon, Russet, sweet potatoes, and large red potatoes. In this Hasselback potatoes recipe, I used Yukon potatoes for their amazing taste and color.
Crispy Garlic Parmesan Potatoes for a Holiday Feast!
These crispy garlic parmesan potatoes can make an exceptional pairing to your favorite main dish this Easter or Passover season. For Passover, omit the butter and use more olive oil (preferably ½ cup extra virgin olive oil to coat the potatoes) and top with fresh herbs or spices!
Besides the taste, potatoes are also excellent sources of nutrition. These tubers get a bad rap for being high in carbohydrates and raising our blood sugar, but guess what? Your body needs carbohydrates to function! In moderation, potatoes can provide excellent sources of fiber, potassium, and folate. Keep the skin on the potatoes for more fiber!
How to Store It:
You can store these baked parmesan potatoes in an airtight container in the refrigerator for 3-4 days or freeze in an airtight container or freezer-safe ziploc bag for three to six months.
I hope you enjoy these crispy baked Hasselback potatoes as much as our family does! Whether it is a holiday side dish or a weekday meal, wishing you a joyous spring season!
If you have any leftover potatoes, try my Three Potato Soup recipe!
Crispy Hasselback Baked Parmesan Potatoes
A delicious and easy potato side dish! Try these crispy hasselback baked parmesan potatoes for your next brunch or Easter dinner!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 lbs Yukon gold potatoes
¼ cup extra virgin olive oil
3 tablespoons unsalted butter, melted
3-4 cloves garlic, crushed or minced
½ cup parmesan cheese, shredded
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees Fahrenheit. Set aside a greased 9 x 13 baking dish. In a medium bowl, mix together the butter, olive oil, and garlic. Set aside.
Place a large spoon on a flat surface; nest the potato on top of the spoon. Slice the potato into thin slices leaving about ¼” of the bottom portion in place. Slice all the way across lengthwise to create a fan-like shape. Transfer the potatoes to the baking dish.
Brush the potatoes with half of the butter and oil mixture. Bake uncovered for 30 minutes. Remove from the oven and brush the remaining oil mixture focusing on the inner folds of the slices. Bake uncovered for an additional 30 minutes or until the exterior is crispy.
Top the potatoes with shredded parmesan and fresh parsley. Salt and pepper to taste.
Equipment
Notes
The toppings are so versatile! Try it with sauteed leeks, mushrooms, fresh herbs, such as parsley or chives, and other cheeses!
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