Parmesan Hasselback Potatoes

  • Author: The Kitchen Whisperer

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  • 4 medium potatoes, cleaned
  • 1 tablespoon garlic, minced
  • 4 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 ccup + 1 tablespoon cup grated Parmesan (have some additional for sprinkling as a garnish)
  • chopped chives
  • sour cream, optional
  • butter, optional


  1. Preheat oven to 425˚F with rack in the middle of the oven.
  2. Lay potatoes between wooden spoons flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart.
  3. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
  4. Combine olive oil, 1 tablespoon Parmesan Cheese, garlic, salt, pepper and paprika in a small bowl.
  5. Carefully spoon each slit of the potatoes with the mixture
  6. Rub potatoes with remaining oil.
  7. Arrange potatoes on baking sheet and if you want, drizzle a little more olive oil on top.
  8. Bake for about 40-45 minutes.
  9. The inside should be cooked through and the outside of the potato should be crispy.
  10. Top with remaining Parmesan cheese and chives.
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