Savory Parmesan Garlic Hasselback Potatoes feature delicately sliced russet potatoes fanned out and brushed with melted butter, then generously coated with a flavorful mixture of parmesan cheese and garlic seasoning before being baked to a delightful golden brown. These potatoes serve as a delectable and visually stunning side dish that perfectly complements any meal!
Understanding Hasselback Potatoes
The distinctive name “Hasselback” originates from the unique slicing technique employed in preparing these potatoes. The technique involves making vertical cuts almost all the way through the potato, creating a fan-like appearance while keeping the base intact. This method not only lends an elegant aesthetic but also ensures even cooking throughout the potato, enhancing its taste and texture.
Ingredients & Potential Substitutions
- Potatoes: Russet potatoes are the preferred choice for their rugged skin and fluffy texture post-baking. However, Yukon Gold potatoes can serve as a delicious alternative.
- Butter: Opt for unsalted butter, melted and brushed onto the potatoes. If using salted butter, consider adjusting the amount of additional salt added to the seasoning mixture.
- Parmesan Cheese: For optimal flavor, finely grate a block of parmesan cheese. While pre-grated parmesan can be substituted, freshly grated cheese offers superior taste and better melting properties.
- Seasonings: The parmesan cheese is combined with paprika, garlic powder, salt, and pepper to create a savory seasoning mixture that elevates the flavor profile of the potatoes.
Storing Garlic Parmesan Hasselback Potatoes
Once baked, allow any leftover potatoes to cool slightly before storing them. Transfer them to an airtight container and refrigerate for up to 2-3 days. Reheat the potatoes in the oven or air fryer for a delightful encore presentation.
Ingredients
- 4 large russet potatoes, rinsed and patted dry
- 6 tablespoons unsalted butter, melted
- 1 cup (100 g) parmesan cheese, finely grated
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).*
- Position one potato between two chopsticks or skewers to prevent cutting too low.
- Carefully make vertical slits in the potatoes, about ¼-½ inch apart, cutting down until the knife hits the chopsticks, leaving the base intact.
- Repeat the slicing process for the remaining potatoes and place them in a baking dish.
- Pour melted butter over the potatoes, brushing gently to coat between the slices.
- In a medium bowl, combine parmesan cheese, paprika, garlic powder, salt, and pepper.
- Working one potato at a time, coat each with the seasoning mixture, ensuring it gets between the layers. Return the potatoes to the baking dish.
- Bake for 60-70 minutes until golden and cooked through. Sprinkle with chopped parsley and serve immediately.
Notes
*Air Fryer Instructions
- Prepare the potatoes as instructed.
- Place the Hasselback potatoes in the air fryer basket (working in batches if necessary).
- Air fry at 360°F (180°C) for 25-30 minutes. Cooking times may vary based on potato size.
