Delicious Garlic Parmesan Hasselback Potatoes
These creamy, garlicky potatoes are one of my favorite holiday side dishes! They’re so easy to make, but they taste like you put in wayyyy more effort than you really did. I love how the little slits in each potato soak up all that buttery garlic goodness, making every bite super flavorful. Plus, they look so cute on the table alongside your holiday spread!
Let me walk you through how to make this delicious potato side dish, and I’ll sprinkle in some tips and tricks along the way to make sure it turns out perfectly every time.
What Are Hasselback Potatoes?
Hasselback potatoes are such a classic! They’re originally a Swedish dish, where you slice the potatoes thinly, but not all the way through, so they fan out when roasted. It’s a really cool technique because all of the garlicky butter seeps into the little cracks, making each bite super flavorful and crispy.
For this recipe, I decided to use baby potatoes since they’re the perfect size to soak up the garlic butter and Parmesan cheese. I usually go for baby yellow potatoes because they’re so creamy, but you can easily swap them for Yukon gold potatoes, red potatoes, or even sweet potatoes if that’s what you have on hand.
Why I Love This Recipe
There are so many reasons why these Hasselback potatoes have become one of my favorite recipes. For starters, they’re just so delicious! I love how the edges get crispy while the inside stays soft and creamy—it’s honestly the best texture. And let’s be real, garlic butter and Parmesan cheese are two of my absolute favorite flavors, so I’m always happy to have them in a dish.
These potatoes usually steal the show, no matter what I serve them with.
They’re fantastic alongside beef tenderloin, roasted chicken, or even a hearty vegetarian main. Plus, if I’m cooking for a gathering, it’s super easy to double or triple the recipe. Whether it’s a special meal or a simple weeknight dinner, this easy side dish is always a hit that leaves everyone asking for seconds!
Try My Other Potato Recipes!
- Air Fryer Twice-Baked Potatoes
- Baked Feta Sweet Potatoes
- Taco Stuffed Sweet Potatoes
- Kale and Sweet Potato Salad
Ingredients You’ll Need
Here’s what you’ll need for this easy recipe:
- 1 lb. baby yellow potatoes (about 9 potatoes)
- 4 tbsp. unsalted butter
- 2 cloves garlic, minced
- Grated Parmesan cheese (about ¼ cup)
- Finely chopped chives (optional)
I love how simple and flexible these ingredients are. You probably already have most of them in your pantry, and if not, they’re super easy to grab at any grocery store! This is one of those recipes where you don’t have to overthink, which is always a win in my book.
How to Make Garlic Parmesan Hasselback Potatoes
- Preheat your oven to 400ºF.
- Rinse the potatoes and pat them dry with a paper towel.
- Cut slits into each potato, about 3/4ths of the way down and about 1/4th of an inch apart.
- Place the potatoes on a sheet pan lined with parchment paper.
- In a small saucepan, melt the butter and add the minced garlic cloves.
- Once the butter has melted into a sauce, and the garlic flavor has been infused into it, take a basting brush and brush half of the butter sauce over the potatoes. Bake the potatoes for 15 minutes.
- Remove the potatoes from the oven, brush them with the remaining butter sauce, and sprinkle grated Parmesan cheese over each potato. Place the potatoes back into the oven for another 10-15 minutes until the cheese is melted and golden.
- Sprinkle the potatoes with chopped chives and serve!
How to Store Leftovers
If you happen to have any leftovers (though I doubt you will!), just store them in an airtight container in the fridge, and they’ll keep for up to 3 days. When you’re ready to reheat, toss them in the oven or air fryer at a lower temp to get them warmed through and crispy again. Easy!
Can You Make These Potatoes in an Air Fryer?
Absolutely! If you’re looking to speed things up, you can totally make these Hasselback potatoes in the air fryer. Just follow the same steps, but cut the cooking time down to about 20-25 minutes. You’ll still get that perfect crispy outside and tender inside, plus it’s a much quicker way to enjoy these delicious potatoes!
Delicious Ways to Change It Up
These Hasselback potatoes are super flexible. Here are a few ideas if you want to mix things up:
- Add some shredded cheddar along with the Parmesan to turn these into cheesy potatoes.
- Top the finished potatoes with a dollop of sour cream and chives for a loaded baked potato vibe.
- If you don’t have baby potatoes, try cutting Yukon golds or russet potatoes into wedges and following the same garlic butter process to get a potato wedge version.
- Sprinkle fresh rosemary or thyme over the potatoes if you love fresh herbs.
What to Serve with Hasselback Potatoes
These crispy potatoes are incredibly versatile and can be served alongside so many dishes! I love pairing them with:
- Spicy Asian Pork Tenderloin
- Sweet + Spicy Air Fryer Salmon
- Grilled BBQ Chicken Thighs
- Roasted Honey Mustard Chicken
They also make a fantastic addition to a brunch spread, they’re a great alternative to the traditional hash browns or other potato side dishes you might serve.
I hope you try this recipe out for yourself! These Garlic Parmesan Hasselback Potatoes are a fun and impressive way to serve a potato side dish… The buttery, cheesy, and crispy texture makes this one of the best potato side dishes I’ve ever made. Next time you’re in the mood for something a little different, give this recipe a try—you won’t be disappointed!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!
Delicious Garlic Parmesan Hasselback Potatoes
Ingredients
- 1 lb. baby yellow potatoes about 9 potatoes
- 4 tbsp. unsalted butter
- 2 cloves garlic minced
- Grated Parmesan cheese about ¼ cup
- Finely chopped chives optional
Instructions
- Preheat your oven to 400ºF.
- Rinse the potatoes and pat them dry with a paper towel.
- Cut slits into each potato, about 3/4ths of the way down and about 1/4th of an inch apart.
- Place the potatoes on a sheet pan lined with parchment paper.
- In a small saucepan, melt the butter and add the minced garlic cloves.
- Once the butter has melted into a sauce, and the garlic flavor has been infused into it, take a basting brush and brush half of the butter sauce over the potatoes. Bake the potatoes for 15 minutes.
- Remove the potatoes from the oven, brush them with the remaining butter sauce, and sprinkle grated Parmesan cheese over each potato. Place the potatoes back into the oven for another 10-15 minutes until the cheese is melted and golden.
- Sprinkle the potatoes with chopped chives and serve!
