Hasselback Potatoes with Herb Butter and Parmesan Recipe

If you’ve been hunting for a stunning side dish that looks like it took forever to make but actually doesn’t, you’re going to *love* this one. My Hasselback Potatoes with Herb Butter and Parmesan Recipe is one of those foolproof recipes that always impresses but is surprisingly easy to pull off. Crispy edges, tender insides, fragrant herb butter, and that irresistible cheesy topping — it literally melts in your mouth. Trust me, once you try this, it’ll become your go-to potato recipe whenever you want to wow your family or guests.

Ingredients You’ll Need

These simple but flavorful ingredients work together to make your potatoes sing. When choosing potatoes, I always pick medium-sized russets because their starchy flesh crisps up beautifully and they’re perfect for those classic Hasselback slits.

• Salted Butter: Adds richness and helps brown the potatoes when melted with olive oil.
• Extra-Virgin Olive Oil: Balances the butter’s flavor and keeps the potatoes moist during roasting.
• Small Shallot: Brings a subtle sweetness to the herb butter mixture.
• Garlic Cloves: Sliced thin to infuse that gorgeous aroma into the butter.
• Fresh Rosemary Sprigs: Fresh herbs always give a vibrant flavor that dried just can’t match.
• Medium Baking Potatoes (Russets): Perfect for holding the thin, crispy slices without falling apart.
• Sea Salt: Enhances all the flavors perfectly.
• Freshly Grated Parmesan Cheese: Makes the top crust wonderfully savory and golden browned.

Variations

One of my favorite things about the Hasselback Potatoes with Herb Butter and Parmesan Recipe is how easy it is to tweak according to your taste or mood. I’ve played around with different cheeses and herbs over time, and you should definitely do the same to make it your own.

• Cheese Swap: I sometimes swap Parmesan for Pecorino Romano for a sharper, saltier kick – my family goes crazy for it!
• Herb Mix: Try thyme or tarragon instead of rosemary if you want a slightly different herbal note.
• Spice It Up: Adding a pinch of smoked paprika or chili flakes sprinkled before the butterflies hit the oven gives it a subtle warmth.
• Garlic Butter Variation: Roasting the garlic before butter-making softens the flavor and caramelizes the sugars for more depth.

How to Make Hasselback Potatoes with Herb Butter and Parmesan Recipe

Step 1: Prep the Herb Butter for Maximum Flavor

Start by gently heating the butter, olive oil, chopped shallot, sliced garlic, and fresh rosemary sprigs over medium-low heat. I usually let it melt and infuse for about 2 minutes—just until the butter’s fully melted and aromatic but before anything browns. This step is crucial because it lets all those flavors marry beautifully, setting the stage for the potatoes to soak it all up.

Step 2: Slice Your Potatoes Like a Pro

Next, peel your potatoes and pop them into cold water to prevent browning as you work. Here’s a neat trick: slice off a tiny sliver from one side of each potato so they can sit flat—this keeps them stable when you’re slicing. Then, hold the potato between two chopsticks or wooden skewers lengthwise; this is your guardrail so you don’t slice all the way through. Slice thinly crosswise, making beautiful fan-like cuts that’ll crisp up in the oven. I discovered this chopstick hack years ago and it makes all the difference for ease and perfect slices.

Step 3: Roast Away with Herb Butter and Salt

Strain the herb butter mixture to remove those herb bits—that way your potatoes get smooth, even coverage — then place the sliced potatoes in a cast-iron pan or baking dish. Drizzle half of the herb butter all over and sprinkle with sea salt. Roast at 425°F (220°C) for 45-50 minutes, until you can easily pierce the potato with a fork and the edges start turning golden. You’ll start smelling all those garlicky herbs around this time and it’s honestly irresistible.

Step 4: Broil for Crispy Perfection and Cheese Finish

Once roasted, drizzle the remaining herb butter over your potatoes. Broil them for 5-10 minutes until the edges crisp up beautifully. Then sprinkle the Parmesan cheese generously over the tops and broil again for another 3-5 minutes, keeping a close eye so the cheese browns but doesn’t burn. This final step is what takes these potatoes from delicious to *mind-blowing* — that bubbly golden cheese crust is worth every second of watching the oven.

Step 5: Garnish and Serve with Minced Rosemary

Finish with a sprinkle of minced fresh rosemary for a burst of freshness and color. Transfer your Hasselback Potatoes with Herb Butter and Parmesan Recipe to a large serving platter or individual plates. Believe me, your guests will not only love how they taste but how stunning they look right out of the oven.

How to Serve Hasselback Potatoes with Herb Butter and Parmesan Recipe

Garnishes

I always finish with a sprinkle of fresh minced rosemary because it adds a bright herbal note that contrasts beautifully with that rich buttery flavor. Sometimes I add a tiny pinch of flaky sea salt on top right before serving for extra crunch and pop. If you want a little heat, a dusting of smoked paprika works great, too.

Side Dishes

This recipe pairs effortlessly with nearly anything. My favorites are roasted chicken, grilled steak, or even a simple green salad dressed lightly with lemon vinaigrette. It also makes a fantastic side for holiday servings with ham or turkey—guaranteed to get compliments!

Creative Ways to Present

For special occasions, I like arranging these potatoes in a circle on a platter, then topping the center with a dollop of garlic sour cream or crème fraîche and chopped chives. You can also serve them individually on small plates with a drizzle of balsamic glaze around for a classy touch that’s surprisingly easy to pull off.

Make Ahead and Storage

Storing Leftovers

Leftover Hasselback Potatoes store really well in an airtight container in the fridge for up to 3 days. I make sure they’re cool before sealing them to avoid sogginess. Simply pop them back in the oven to reheat so they regain that lovely crispness.

Freezing

I’ve frozen leftover potatoes wrapped well in foil and plastic wrap, but I find the texture changes a bit after freezing. If you want to freeze, I’d recommend doing it before adding Parmesan, then add cheese fresh when reheating to keep things tasty.

Reheating

To reheat, place your potatoes on a baking sheet and warm them in a 350°F oven for about 15-20 minutes until heated through and crispy again. Avoid microwaving if you want to keep the edges crisp because it tends to make them soggy.

FAQs

Final Thoughts

I absolutely love how this Hasselback Potatoes with Herb Butter and Parmesan Recipe turns out every time I make it. It’s one of those recipes that makes you feel like a pro chef without needing tons of effort or fancy tools. Whenever I pull it out, my family goes crazy for the crispy, buttery, cheesy goodness. If you’re looking to add a little wow-factor to dinner or impress friends with minimal stress, this is it. Give it a try—you’ll thank me later!

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