Hasselback potatoes offer an exquisite alternative to regular fried potatoes when a more impressive side dish is required than just baked potatoes on a tray.
This recipe allows the potato to achieve a look far superior to standard options without needing a long list of ingredients. The key to success lies in the cutting technique: each potato is sliced into thin strips, while the bottom part remains intact, allowing it to open up during baking.
As a result, the edges become crispy, while the center remains soft, and the garlic butter and parmesan penetrate all these small crevices.
Hasselback Potatoes with Garlic and Parmesan
To prepare this dish, you need to prepare the ingredients and follow a specific method. First, preheat the oven to 230°C, and line a baking sheet with parchment paper.
In a small bowl, mix melted butter, olive oil, minced garlic, finely chopped green onion, grated parmesan, salt, and black pepper.
To slice the potatoes correctly, place them between two chopsticks or the handles of two wooden spoons. Then, use a sharp knife to make thin cuts across the entire surface of the potato. The chopsticks or spoons prevent the cut from going all the way through, keeping the base untouched. This process is repeated with all remaining potatoes.
Place the prepared potatoes on the baking sheet. Then, pour or brush the garlic and parmesan mixture over each potato, trying to partially insert it into the made incisions. Bake the potatoes for 40–45 minutes, until they are tender when tested with a sharp knife and the edges have turned golden and crispy; larger potatoes may require more time.
After removing them from the oven, drizzle with the remaining oil mixture. Finish the dish with extra parmesan and serve hot.
How to Slice Hasselback Potatoes Without Cutting Them All the Way Through
The technique of using chopsticks helps avoid slicing errors. Place a chopstick along each side of the potato before starting to cut. When the knife reaches the chopsticks, it stops, preventing the potato from being cut completely through. It is important that the slices are thin, as this gives the potato enough room to open up during cooking and creates more exposed edges that can become crispy in the oven. Culinary guides constantly advise keeping the slices thin and keeping the bottom part undamaged.
If you accidentally cut one section through, do not panic; simply gather the potato back together and continue cooking. It may not look perfectly neat, but it will still cook through perfectly.
Why Your Hasselback Potatoes Are Not Getting Crispy
Achieving a crispy texture requires both heat and enough space for the slices to open. As they cook, the sections begin to separate, which facilitates the penetration of oil and fat into the incisions. A useful step is to re-brush the potatoes after they start to open. This helps season the inner layers, rather than leaving all the flavor only on top. Many proven Hasselback preparation methods use this approach, adding more fat or spices mid-process when the layers open.
Furthermore, do not overcrowd the baking sheet, as the potato requires free space for dry oven heat to circulate around it.