If you’re looking for a stunning side dish that feels fancy but is super easy to make, I’ve got you covered with this Hasselback Potatoes with Herb Butter and Parmesan Recipe. Seriously, the way these potatoes crisp on the outside yet stay soft and buttery inside is nothing short of magic. Plus, I love how the parmesan adds this irresistible golden crust, and the fresh herbs brighten everything up—it’s a total crowd-pleaser. Keep reading because I’m about to share all my favorite tips so you can nail this recipe every time.
Why You’ll Love This Recipe
- Gorgeous Presentation: Those thin crisscross slices aren’t just pretty; they help the butter and parmesan seep into every bite.
- Bursting with Flavor: Herb butter infused with fresh rosemary and garlic gives these potatoes a savory punch you’ll crave again and again.
- Easy to Master: Despite looking fancy, the steps are straightforward, so don’t worry if you’re not a pro chef yet.
- Versatile for Any Meal: Perfect with weekday dinners or holiday feasts—you’ll go nuts for how adaptable it is.
Ingredients You’ll Need
Choosing the right ingredients here really makes a difference. You’ll want starchy potatoes like russets that can hold their shape but get nice and tender inside. Fresh herbs and real parmesan bring this dish to life with flavor. Oh, and don’t skip the shallot—I discovered it adds this subtle sweetness that cuts through the richness.
- Salted Butter: Adds richness and helps crisp up the potato edges beautifully.
- Extra-Virgin Olive Oil: Balances the butter with some fruity depth and keeps the potatoes moist.
- Shallot: Finely chopped for that delicate sweetness and texture contrast.
- Garlic Cloves: Thinly sliced to infuse the butter without overpowering the dish.
- Fresh Rosemary: Both whole sprigs and minced—the sprigs infuse the butter, the minced sprinkle fresh herbal notes at the end.
- Russet Potatoes: Medium size so they roast evenly; peeling is optional but I love the smooth texture without skins here.
- Sea Salt: For seasoning every layer and boosting flavor.
- Freshly Grated Parmesan Cheese: Adds that irresistible, nutty crust when broiled on top.
Variations
One of the things I adore about this Hasselback Potatoes with Herb Butter and Parmesan Recipe is how easy it is to tweak according to what you have on hand or your personal taste. Here are some of my favorite ways to customize it:
- Cheese Swap: Sometimes I swap parmesan for asiago or sharp cheddar for a different but equally delicious crust. My family goes crazy over the extra tang.
- Herb Variations: If rosemary isn’t your jam, try thyme or sage instead—both work wonderfully in the butter infusion.
- Garlic Infusion: Roasted minced garlic instead of sliced adds a sweet mellow flavor I discovered that’s delightful when you want a gentler garlic presence.
- Make it Spicy: Sprinkle a pinch of smoked paprika or red pepper flakes before roasting for a warm kick that’s sure to impress guests.
How to Make Hasselback Potatoes with Herb Butter and Parmesan Recipe
Step 1: Prep Your Herb Butter and Potatoes
Start by gently melting the butter and olive oil together over medium-low heat with the chopped shallot, garlic slices, and rosemary sprigs. This slow heat helps the herbs and garlic infuse the butter gently—don’t rush it or you’ll risk burning the garlic. While that’s happening, peel your potatoes if you like (I usually do because it feels cleaner) and pop them in cold water so they don’t brown before roasting.
Step 2: Slice the Potatoes Like a Pro
Here’s where your knife skills come into play—but don’t stress! Slice a very thin flat layer off one side of each potato so it sits stable, then place that side down on your cutting board. I always use two chopsticks or wooden skewers held flush along the sides as a guard to avoid slicing all the way through (this tip changed my game). Carefully slice thin, even slices about ⅛-inch thick, stopping when your knife hits the sticks. This creates those iconic accordion folds that soak up the butter and crisp so well.
Step 3: Roast and Pour That Flavor
Strain your herb butter to remove solids, then place your sliced potatoes in a cast-iron pan or baking dish. Pour half the butter mixture generously over the potatoes and sprinkle with sea salt. Roast at 425°F for about 45-50 minutes until tender and starting to golden on the edges. I like to baste them once or twice during roasting for even flavor distribution.
Step 4: Broil for Crispy Finish and Cheese
After roasting, drizzle the rest of your herb butter over the potatoes. Turn on your broiler and place the dish back in the oven for 5-10 minutes until the edges become gorgeously crispy. Then sprinkle the freshly grated parmesan on top and broil for another 3-5 minutes until the cheese bubbles and browns. Keep an eye here because the difference between perfectly crisp and burnt happens fast!
Step 5: Garnish and Serve
Once out of the oven, sprinkle with minced fresh rosemary for a fragrant finish. Serve right away—even my pickiest eaters never get tired of this warm, buttery marvel.
Pro Tips for Making Hasselback Potatoes with Herb Butter and Parmesan Recipe
- Knife Safety and Precision: Using chopsticks along the potato sides saved me from slicing through—makes the cuts consistent and safer.
- Don’t Skip the Butter Infusion: Melting your herbs and garlic slowly into butter guarantees those amazing fragrant layers everyone notices.
- Watch Your Broil Time: Parmesan melts quickly; start broiling with the oven rack a little farther away to avoid burning.
- Roasting Temperature: Keeping it at 425°F balances tenderness and crispiness without drying out the potatoes.
How to Serve Hasselback Potatoes with Herb Butter and Parmesan Recipe
Garnishes
I usually keep the garnish simple with a sprinkle of fresh minced rosemary and a little cracked black pepper on top. Sometimes I add a tiny drizzle of extra olive oil for shine just before serving. It really makes the dish pop on the plate and adds a lovely herbal kick that makes the aroma irresistible.
Side Dishes
These potatoes pair beautifully with roasted meats like chicken or beef, and I love serving them alongside a crisp green salad or garlicky sautéed greens for a balanced meal. They’re also surprisingly great with grilled fish or steamed veggies—any meal you want to level up with a little gourmet flair.
Creative Ways to Present
For special occasions, I arrange the potatoes in a circular pattern on a large platter and sprinkle extra parmesan around the edges for a festive look. You could also stuff some thin slices of cheese or bacon between the slits before roasting for an extra special touch. Another trick I love is serving small individual Hasselbacks threaded with rosemary sprigs as edible skewers—so charming for dinner parties!
Make Ahead and Storage
Storing Leftovers
Leftover Hasselback potatoes keep well in an airtight container in the fridge for up to 3 days. I found that laying them flat so they don’t get squished keeps the crispy edges intact. If you’re planning on leftovers, try to cool them completely before storing to prevent sogginess.
Freezing
I don’t typically freeze these because the texture loses a bit of its crispness, but if you want to, freeze them before broiling and reheat with fresh parmesan on top to bring back that crunch. Thaw thoroughly in the fridge before reheating to avoid a mushy center.
Reheating
Reheat leftovers in a preheated oven at 375°F for about 15 minutes, or until warmed through and crispy again. Avoid microwaving if you can—it tends to make the potatoes soggy, and that crust is too good to lose!
FAQs
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Can I use potatoes other than russets for this Hasselback Potatoes with Herb Butter and Parmesan Recipe?
Absolutely! While russets are ideal because of their fluffy interior and sturdy texture, you can use Yukon Gold potatoes for a creamier, less starchy version. Just keep in mind that waxy potatoes might not crisp up as well, so adjust roasting time accordingly.
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How do I prevent the slices from cutting all the way through?
Use a pair of chopsticks, wooden skewers, or even the handles of wooden spoons pressed along each side of the potato while slicing. This acts as a guard that stops your knife before it slices through, keeping the base intact and letting the potato hold its shape beautifully.
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Can I prepare this recipe ahead of time?
You can prep the potatoes and make the herb butter a few hours in advance, keeping the potatoes in cold water to prevent browning. However, roasting and broiling is best done fresh to keep the crispy texture at its peak.
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What’s the best way to get the parmesan cheese to brown perfectly?
Broil the potatoes on a high rack in your oven and watch closely. Parmesan browns quickly, so it’s best to broil in short bursts—around 3 to 5 minutes—checking often to avoid burning.
Final Thoughts
I absolutely love how this Hasselback Potatoes with Herb Butter and Parmesan Recipe brings a little wow factor to everyday meals. When I first tried it, I was amazed at how simple ingredients could transform into something so flavorful and elegant-looking. Whether you’re cooking for family or trying to impress guests, this recipe is a reliable winner. I hope you’ll enjoy making it as much as I do—it’s like giving your potatoes a delicious makeover that never gets old!
Print
Hasselback Potatoes with Herb Butter and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Hasselback Potatoes recipe features thinly sliced, crispy roasted potatoes brushed with a flavorful herb butter and topped with melted parmesan cheese. Perfect as a side dish, these potatoes combine crispy edges with tender insides, enhanced by garlic, shallots, and fresh rosemary for an aromatic touch.
Ingredients
Herb Butter
- ½ cup (1 stick) salted butter
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped
- 4 large garlic cloves, sliced
- 2 sprigs rosemary + 2 teaspoons minced, for garnish
Potatoes
- 6 medium baking potatoes, such as russets (6-8 ounce each)
- ½ teaspoon sea salt
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 425°F and position the rack in the center of the oven.
- Prepare Herb Butter: In a small saucepan over medium-low heat, combine the butter, olive oil, chopped shallot, sliced garlic, and rosemary sprigs. Heat until the butter melts and the ingredients infuse for about 2 minutes, then remove from heat.
- Peel and Soak Potatoes: Peel the potatoes and place them in a bowl of cold water to prevent browning while you prepare for slicing.
- Slice Potatoes: Slice a thin layer off one side of each potato to create a flat surface. Place the potato flat side down and insert two chopsticks or wooden skewers lengthwise on either side. Using a sharp knife, make thin crosswise slices along the potato until the knife hits the chopsticks, ensuring the slices do not go all the way through.
- Strain Herb Butter: Using a fine mesh strainer, strain the melted herb butter mixture into a small bowl to remove solids like shallot and garlic slices.
- Arrange Potatoes: Place the sliced potatoes in a 12-inch cast-iron pan or 9×13-inch baking dish. Drizzle half of the herb butter over the potatoes and sprinkle evenly with sea salt.
- Roast Potatoes: Roast in the preheated oven for 45-50 minutes until the potatoes are fork-tender and starting to brown.
- Add Remaining Butter and Broil: Remove the potatoes from the oven and drizzle with the remaining herb butter. Turn on the broiler and return the potatoes to the oven to broil for 5-10 minutes, until the edges become crispy.
- Add Cheese and Broil Again: Sprinkle the potatoes with freshly grated parmesan cheese and broil for an additional 3-5 minutes until the cheese melts and browns slightly.
- Serve: Transfer the potatoes to a serving platter or individual plates and garnish with minced rosemary. Serve immediately.
Notes
- Using chopsticks or skewers prevents slicing completely through the potatoes, allowing the slices to fan out beautifully while cooking.
- Soaking peeled potatoes in cold water helps prevent discoloration and removes excess starch for crisper results.
- Adjust broiling times according to your oven to avoid burning the cheese or herbs.
- Parmesan cheese adds a savory, crispy finish; feel free to substitute with another hard cheese if preferred.
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 40 mg
