I enjoy this recipe because it transforms basic potatoes into a stunning side with minimal effort. I appreciate the fragrant mix of garlic and rosemary, the savory touch of parmesan, and the way the potatoes crisp up in the oven. I also love that this dish pairs effortlessly with almost any main course.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I begin by preheating the oven to 180°C fan bake, then washing and preparing the potatoes. I place a wooden spoon on the bench and set each potato inside the spoon to slice it evenly at 5mm intervals, stopping before cutting all the way through. I repeat this with all the potatoes.
I arrange the potatoes on a lined baking tray. In a small bowl, I mix the crushed garlic, chopped rosemary, and olive oil, then brush this mixture generously over the potatoes. I season well with salt and pepper and bake them for 1 hour.
After the first bake, I remove the tray from the oven and grate the parmesan over the potatoes. I return them to the oven for another 30 minutes until they are golden, crispy, and cooked through. Just before serving, I sprinkle chopped fresh parsley over the top.
I sometimes swap the rosemary for thyme for a different aroma. I enjoy brushing the potatoes with melted butter instead of olive oil when I want a richer flavor. For a cheesy variation, I add more parmesan or mix in a little cheddar during the final bake. I also like sprinkling smoked paprika or chili flakes for extra depth or heat.
Storage/Reheating
I store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 180°C until warmed through and crisp again. I avoid microwaving because it softens the crispy edges. If I freeze them, I do so after the first bake and then finish baking from frozen when needed.
FAQs
How do I keep from slicing the potatoes all the way through?
I use a wooden spoon or two chopsticks as guides to stop the knife at the right depth.
Can I use larger or smaller potatoes?
Yes, I adjust the baking time slightly depending on their size.
Why aren’t my potatoes fanning out?
I gently separate some of the slices after the first bake to help them open.
Can I make these ahead of time?
Yes, I prepare and slice the potatoes earlier in the day and bake them when ready.
Do I need to peel the potatoes?
No, I keep the skins on for texture and better crisping.
Can I add butter instead of olive oil?
Yes, I often use melted butter for a richer flavor.
What other herbs work well?
Thyme, oregano, or sage all taste great.
How do I get them extra crispy?
I brush a little more oil or butter between the slices during the second bake.
Can I make this dairy-free?
Yes, I leave out the parmesan or use a dairy-free alternative.
What can I serve these with?
I enjoy them with roasted meats, grilled chicken, or even as a standalone snack.
Conclusion
I love how Hasselback potatoes elevate a simple ingredient into a beautiful and flavorful side dish. The combination of crispy edges, tender centers, and aromatic seasonings makes them a reliable favorite that suits both everyday meals and special occasions.
