Garlic Parmesan Hasselback Potatoes are fanned-out russet potatoes brushed with butter, coated in a parmesan garlic seasoning mixture, and baked to perfection. They make an impressive and flavorful side dish that can accompany a variety of meals! It’s a delicious way to combine the Hasselback potato technique with the rich flavors of parmesan cheese, garlic, and seasonings. Plus, you can also make these in an air fryer!
What Are Hasselback Potatoes?
Hasselback potatoes are named because of the slicing technique. They are cut almost all the way through to the bottom, but not quite. Using this method not only creates a unique and lovely appearance but also helps the potatoes cook more evenly and enhances the flavor. Don’t limit this technique to just potatoes; I also have Hasselback Cheesy Bread, Caprese Hasselback Chicken, and Sheet Pan Hasselback Kielbasa!
Ingredients & Substitutions
Potatoes: I used russet potatoes for their rough skin and soft interior after being baked. Yukon Gold potatoes would also be delicious.
Butter: I used unsalted melted butter to brush onto the potatoes. If using salted butter, you may want to lessen or omit the salt added to the seasoning mixture.
Parmesan Cheese: If possible, finely grate a block of parmesan cheese. Grating it yourself gives you the freshest cheese with the most flavor. It also melts well when baked. Of course, you could also use pre-grated parmesan if that is what you have on hand. I like to have a little bit extra set aside for serving and sprinkling on the baked potatoes.
Seasonings: The parmesan cheese is mixed with paprika, garlic powder, salt, and pepper.
How To Store Garlic Parmesan Hasselback Potatoes
Once baked, if you have any leftovers, let them cool slightly before storing them. Keep them in an airtight container in the refrigerator for up to 2-3 days. Reheat the potatoes in the oven or in an air fryer.
Garlic Parmesan Hasselback Potatoes
- 4 large russet potatoes, rinsed, patted dry
- 6 tablespoons unsalted butter, melted
- 1 cup (100 g) parmesan cheese, finely grated
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat oven to 400°F.*
- Position one potato in between two chopsticks or skewers.
- Cut vertical slits (about ¼-½ inch apart) in the potatoes, cutting straight down until your knife hits the chopsticks, leaving the bottom intact. (The chopsticks' placement should prevent cutting too low.)
- Repeat this cutting process for the remaining potatoes. Place the potatoes into a baking dish. Pour melted butter on top of the potatoes, brushing to gently coat between the slices.
- In a medium bowl, combine parmesan, paprika, garlic powder, salt, and pepper.
- Working one at a time, place each potato into the seasoning mixture, ensuring that the seasonings get in between the layers. Place the potatoes back into the baking dish.
- Bake for 60-70 minutes, or until golden and cooked through. Sprinkle with chopped parsley. Serve immediately.
- Prepare the potatoes as instructed.
- Place the hasselback potatoes into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry for 25-30 minutes at 360°F.
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What the Test Kitchen had to say about this recipe:
I love the presentation of these potatoes. Crispy on the outside and soft on the inside. The seasoning gets into the cuts and you get a perfectly seasoned bite every time. Yum!
This is an easy and flavorful way to get a side dish on the table! The potatoes look impressive but are simple to make. I did add a little extra parmesan cheese to mine, but that was just my personal preference. I will make these at home, for sure.
Crispy hasselback potatoes with garlic and parmesan….yup that's a win in my book. I would add even more parmesan and adding some sour cream. Maybe serve it with some seasoned sour cream on the side! Bonus, they are very visually impressive if you were to serve these to guests.
I really liked these! They're so visually interesting and super tasty. Worth the extra work for sure!
I love the crispy exterior on these potatoes and the flavor combo of spices is just right!
Such an interesting presentation of a potato! The good thing about this is that you can easily grab individual pieces! It is crispy and seasoned. I am a big parmesan lover, so I would add even more on top.