Garlic Butter Hasselback Potatoes with Rosemary and Parmesan

Garlic Butter Hasselback Potatoes with Rosemary and Parmesan are a stunning and flavorful side dish featuring thinly sliced potatoes roasted to golden perfection. Infused with aromatic garlic butter, fresh rosemary, and a savory Parmesan crust, these potatoes are as delicious as they are visually impressive.

Why You’ll Love This Recipe

These Hasselback potatoes offer the perfect balance of crispy edges and tender interiors. The garlic butter seeps into every slice, while rosemary and Parmesan create a beautifully fragrant and cheesy topping. They’re easy enough for a weeknight dinner yet elegant enough for special occasions or holiday tables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Medium russet or Yukon Gold potatoes
• Unsalted butter
• Garlic cloves
• Fresh rosemary
• Olive oil
• Grated Parmesan cheese
• Salt and pepper

directions

1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes. Slice them thinly across the top, stopping just before cutting through the bottom, so they remain intact.
3. Melt the butter with minced garlic and rosemary in a small saucepan.
4. Place the potatoes in a baking dish. Drizzle with olive oil and brush generously with the garlic butter, making sure to get between the slices.
5. Season with salt and pepper.
6. Roast for 45–60 minutes, basting with garlic butter every 15–20 minutes.
7. In the last 10 minutes of baking, sprinkle Parmesan cheese over the tops of the potatoes.
8. Roast until the potatoes are golden brown and crispy on the edges. Serve hot.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• Use thyme or sage instead of rosemary for a different herbal profile.
• Add breadcrumbs along with the Parmesan for extra crunch.
• Swap Parmesan for Gruyère or cheddar cheese.
• Use sweet potatoes for a slightly sweeter twist.

storage/reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes until warmed through and crispy again. Microwaving is not recommended as it softens the texture.

FAQs

What are Hasselback potatoes?

They are potatoes sliced thinly across the top, resembling a fan, which allows for crispy edges and flavorful fillings.

Can I prepare them ahead of time?

Yes, slice and butter them in advance. Store in the refrigerator and bake when ready.

Do I need to peel the potatoes?

No, leaving the skin on helps hold the shape and adds texture.

How do I slice them evenly?

Place chopsticks or wooden spoons on either side of the potato to prevent cutting through completely.

Can I make this dairy-free?

Use olive oil or a plant-based butter and skip the cheese or use a vegan alternative.

What’s the best type of potato to use?

Russet and Yukon Gold potatoes work best due to their size and roasting properties.

Can I freeze Hasselback potatoes?

It’s not recommended as the texture will suffer upon reheating.

Why do I need to baste them?

Basting ensures the butter flavor gets into all the slices and keeps the potatoes moist.

Can I use dried rosemary?

Yes, but fresh rosemary offers a more vibrant flavor.

Are they gluten-free?

Yes, this recipe is naturally gluten-free.

Conclusion

Garlic Butter Hasselback Potatoes with Rosemary and Parmesan elevate the humble potato into a dish that’s both elegant and irresistible. With crisp edges, a tender center, and layers of garlicky, cheesy flavor, they’re a guaranteed crowd-pleaser for any occasion.

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