Garlic Parmesan Hasselback Potatoes Made Simple and Delicious
These Garlic Parmesan Hasselback Potatoes are visually appealing and bursting with rich flavors of garlic and Parmesan cheese, making them a perfect side dish for any meal.
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Pastry Brush
- Cutting Board
Ingredients
Potatoes
- 4-6 medium Yukon Gold or red potatoes Waxy potatoes with creamy texture, skins left on for flavor.
Garlic
- 4-6 cloves Fresh garlic Minced finely for robust flavor.
Parmesan cheese
- 3/4 cup Grated Parmesan cheese Freshly grated for better melting.
Olive oil
- 1/4 cup Extra virgin olive oil Used to brush the potatoes for crispiness.
Salt
- 1 teaspoon Kosher salt Enhances natural flavors.
Pepper
- 1/2 teaspoon Freshly ground black pepper Adds subtle heat.
Fresh herbs
- 2 tablespoons Chopped parsley or chives Used as a garnish for freshness.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly under cold water and pat them dry.
- Slice each potato crosswise into thin, even slits, about 1/8-inch apart, without cutting all the way through.
- In a small bowl, combine minced garlic, olive oil, salt, and pepper. Mix well.
- Coat each potato with the garlic oil mixture, ensuring to get it between the slices.
- Sprinkle grated Parmesan cheese evenly over each potato.
- Transfer the potatoes to a baking sheet lined with parchment paper.
- Bake for about 45-60 minutes until golden brown and fork-tender.
- Baste the potatoes with the remaining garlic oil mixture after about 30 minutes of baking.
- Let the potatoes cool for a few minutes before serving.
- Garnish with fresh herbs before serving.
Notes
For variations, consider adding red pepper flakes for spice, using different cheeses, or incorporating fresh herbs into the garlic oil.