Brace yourself – these Garlic Parmesan Hasselback Potatoes are about to rock your potato-loving world. Coated with butter, garlic and parmesan, these potatoes are crispy and so flavorful. If you love a good potato side dish, this is for you!

A few Garlic Parmesan Hasselback Potatoes
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If you know me, you know I love my potatoes. With a handful of potato recipes on the blog – Cheesy Garlic Potato Casserole, Loaded Baked Potato Salad, Roasted Garlic Parmesan Potatoes, Cheesy Bacon Potato Casserole, Creamy Mashed Potatoes do we really need another potato recipe on the blog?

Oh, yes we do, yes we do!

What are Hasselback Potatoes?

Hasselback Potatoes originated from Sweeden but is consumed all over the world today, and is now made into a variety of flavors with all kinds of toppings.

Not only are they pretty to look at, they taste amazing AND are simple to make!

Don’t let its fancy-pants look fool you, these potatoes are indeed easy and quick to put together. You can totally make this happen and look like a pro!

What potatoes to use to make Hasselback Potatoes?

My favorite potatoes to use are russet potatoes, but any starchy potatoes work well for hasselback potatoes. I typically avoid red potatoes because they are less starchy and the texture is slightly different.

Closeup of Garlic Parmesan Hasselback Potatoes

How to make Garlic Parmesan Hasselback Potatoes?

I cannot wait to show you how simple this how process is. Because yes I really really want you to try it and wow yourself and your people.

Always always start by washing the potatoes and scrubbing it gently with your hands or a brush.

Then carefully make slits on the potatoes with a knife. Slits should be approximately 1/8″ – 1/4″ apart from each other. Don’t slit all the way and leave some room at the base. The closer you get the slits to the base the more flavor will sip into the potatoes, but you do run the risk of cutting the potato in half, so there’s a trade off there.

Similarly, the thinner the slits, the crispier the potato will be, but there’s also a catch. It’s harder to get the slits perfectly stacked next to each other when they are slit too close to each other. So proceed with caution.

Nah it’s seriously not that serious. Experiment with it and go with what is comfortable for you. 😉

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2 Comments

    1. Joyous Apron says:

      Thanks Heidi! It’s soooo yummy! My new favorite potato dish! 🙂