Crispy Garlic‑Butter Hasselback Potatoes – Easy & Delicious
Easy Hasselback Potatoes
Easy Hasselback Potatoes
Ingredients
- 6 medium yellow potatoes, washed and patted dry
- 5 tbsp salted butter, melted
- 4 tbsp olive oil
- ¼ cup grated Parmesan cheese, plus extra for garnish if desired
- 1 tbsp garlic paste (see notes)
- 1 tbsp fresh chives, chopped and divided
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
Step 1
Start by cranking the oven up to 425°F so it can reach a nice, even heat while you prep the rest of the dish. Take a medium casserole pan and give it a quick spray of cooking spray, then spread the mist with a paper towel until the surface looks lightly glossy and fully coated. Let the pan sit for a minute or two while the oven finishes heating, and you’ll be ready to lay the potatoes in.
Step 2
After you’ve made those thin, fan‑like cuts, spread the potatoes out in a single layer on a microwave‑safe plate so they’re not touching each other. Microwave on full power for about ten minutes, flipping them over at the five‑minute mark to help them cook evenly. When a knife meets only a little resistance and the edges look just a touch steamy, they’re perfectly softened and ready for the next step.
Step 3
Once the microwave has done its quick work, transfer the potatoes to a heat‑proof plate and let them sit for three to five minutes; this short rest lets the steam escape and the interior firm up just enough to handle. While they’re cooling, grab a large, sharp chef’s knife (a serrated slicer works, too) and, holding the potato steady with a fork or a kitchen towel, begin at the top and slice downward, spacing each cut about 1/8 inch apart. Continue cutting until the blade stops just short of the bottom—roughly three‑quarters of the way through—so the slices remain connected and will fan out into those gorgeous, crisp edges as they roast.
Step 4
While the oven heats up to 425 °F, give your baking sheet a quick brush with olive oil or line it with parchment so nothing sticks. Then, using a spatula, gently lift the seasoned potatoes and lay them in a single, even layer on the prepared tray, making sure they’re not piled on top of each other. Finish by drizzling any remaining oil over the tops and sprinkling a pinch of extra salt, then slide the pan into the oven to roast until the edges turn deep golden‑brown, about 35‑40 minutes.
Step 5
Grab a small mixing bowl and pour in the melted butter, then whisk in the olive oil until the two swirl together into a glossy pool. Toss in the grated parmesan, a spoonful of garlic paste, and half of the chopped chives, giving everything a quick stir until the cheese starts to melt and the mixture looks velvety. Finish by seasoning with a pinch of salt and a crack of fresh black pepper, tasting lightly so you can adjust before you drizzle it over the potatoes. This buttery‑garlic‑cheese blend is what will give your Hasselbacks that irresistible golden crust.
Step 6
Grab a pastry brush and drizzle the melted butter‑herb blend over each potato, letting the liquid pool in the cracks you just sliced. Gently fan the slices apart with a fingertip, coaxing a little butter into every nook so the tops will crisp evenly when they roast. Set aside any leftover mixture in a ramekin—you’ll spoon it over the potatoes just before they finish so the edges turn a beautiful, buttery gold.
Step 7
After the first ten minutes, pull the pan out and give each potato a generous brush of the remaining butter‑herb blend, letting the glossy coating seep into every slice. Slip the tray back into the oven—still at the same temperature—and let the potatoes roast another twelve to fifteen minutes, watching the edges turn a deep, buttery gold. When a fork slides in with only a slight resistance and the tops are crisp to the touch, they’re perfectly done.
Step 8
When the potatoes are a deep, golden brown and the edges are crisp—about 45 minutes in a 425 °F oven—pull the dish out and, using a silicone brush, swirl the melted butter that’s pooled in the pan over each slice, letting it soak into the crevices. Immediately scatter the rest of the chopped chives over the top and grate a generous handful of Parmesan, watching it melt into a glossy, fragrant finish. Serve the potatoes straight away while the crust is still crackling and the cheese is just set.
Nutrition Information
My Tip
After you microwave the potatoes, let them sit for 3‑4 minutes; the steam will finish softening the interior, so the knife slides through cleanly without cracking the skin, for that perfect Hasselback crisp.
Leftovers
After they cool, tuck the potatoes in a single‑layer airtight container lined with parchment; they’ll stay fresh in the fridge for three days. Reheat on a pre‑heated 425 °F sheet pan for about 10 minutes, or finish under the broiler for a minute, to bring back that golden crunch.
Make It Your Own
Try swapping the butter for 5 tablespoons of vegan butter and replace the Parmesan with ¼ cup of nutritional yeast; the potatoes stay crispy, and you’ll get a cheesy, dairy‑free twist you’ll love.