Hasselback potatoes are the most elegant potato you’ll ever make. Thin accordion slices. Crispy edges. Creamy centers. Roasted with garlic butter, herbs, and Parmesan. Fancy enough for guests. Easy enough for any night.
Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
Slice Potatoes (The Trick)
Place a potato between two chopsticks or wooden spoons. Make thin slices (⅛ inch) across the potato — the chopsticks stop your knife from cutting all the way through. Repeat with all potatoes.
Season
In a small bowl, mix melted butter, garlic, thyme, salt, and pepper. Brush mixture over and between the slices of each potato.
Bake
Place potatoes on baking sheet. Bake 40-45 minutes until edges are crispy and centers are tender.
Add Cheese & Finish
Sprinkle Parmesan over the potatoes. Bake 5-10 more minutes until cheese is golden and melted.
Serve
Garnish with fresh parsley. Serve hot. Watch everyone say “wow.”
Summary
Prep Time: 15 min | Bake Time: 55 min | Total: 1 hour 10 min
Yield: 4 servings | Difficulty: Medium (slicing patience)
Storage Notes
Best fresh. Fridge 3 days. Reheat in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Not freezer-friendly. Leftovers are great chopped up for breakfast hash.
