These crispy roasted potatoes are a variation of Hasselback potatoes, where thin slices are cut into each potato without cutting all the way through. As they bake, the layers fan out, creating crispy golden edges and a tender, buttery center. Seasoned with garlic, herbs, and Parmesan cheese, they’re a perfect side dish for steak, chicken, fish, or holiday dinners.

Ingredients

For the Potatoes

• 2 lbs (900g) Yukon Gold or baby potatoes
• 3 tablespoons olive oil
• 2 tablespoons melted butter
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Toppings

• ½ cup grated Parmesan cheese
• Fresh parsley, chopped
• Sour cream for serving
• Crumbled bacon bits

Instructions

Step 1: Prepare the Potatoes

1. Preheat oven to 425°F (220°C).
2. Wash and dry potatoes thoroughly.
3. Slice each potato into thin sections about ⅛ inch apart, stopping just before cutting through the bottom.

Tip: Place chopsticks or wooden spoons alongside the potato while slicing to prevent cutting all the way through.

Step 2: Make Garlic Herb Butter

In a small bowl combine:

• Olive oil
• Melted butter
• Garlic
• Thyme
• Oregano
• Parsley
• Paprika
• Salt
• Pepper

Mix well.

Step 3: Season

Arrange potatoes in a baking dish.

Brush generously with the garlic herb mixture, making sure some gets between the slices.

Step 4: Roast

Bake for 35 minutes.

Remove from oven and brush with remaining garlic butter.

Return to oven for another 20–25 minutes until golden brown and crispy.

Step 5: Add Parmesan

Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of baking.

Step 6: Garnish and Serve

Top with fresh parsley and serve immediately.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 55–60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6

Nutrition (Approximate)

Per Serving:

• Calories: 240
• Carbohydrates: 28g
• Protein: 5g
• Fat: 12g
• Fiber: 3g

Pro Tips for Extra Crispy Potatoes

1. Soak sliced potatoes in cold water for 20 minutes to remove excess starch.
2. Pat completely dry before seasoning.
3. Use Yukon Gold potatoes for a creamy interior.
4. Baste twice during baking.
5. Finish under the broiler for 2–3 minutes for maximum crispiness.

Frequently Asked Questions

Why are my Hasselback potatoes not crispy?

The most common reasons are overcrowding the pan, insufficient oil, or baking at too low a temperature.

Can I make Hasselback potatoes ahead of time?

Yes. Slice and season the potatoes up to 24 hours in advance. Refrigerate until ready to bake.

What potatoes work best?

Yukon Gold, baby gold potatoes, and russet potatoes all work well.

Can I air fry Hasselback potatoes?

Yes. Cook at 375°F (190°C) for 25–30 minutes, brushing with garlic butter halfway through.

What can I put between the slices?

• Parmesan cheese
• Cheddar cheese
• Mozzarella
• Bacon
• Garlic butter
• Fresh herbs
• Thin onion slices

What goes well with Hasselback potatoes?

• Grilled steak
• Roast chicken
• Salmon
• Pork chops
• Lamb chops
• Holiday roast beef

Are Hasselback potatoes healthier than fries?

Generally yes, because they are roasted instead of deep-fried and require less oil.

Can I freeze cooked Hasselback potatoes?

Yes. Freeze for up to 2 months and reheat in the oven to restore crispness.