This easy recipe for Hasselback Potatoes is sure to impress your friends and family. Simply slice the potatoes, coat in the yummy flavours and let them bake in the oven. A fun and different way to cook the humble potato.
I first created these Hasselback Potatoes to serve as a side dish for our Christmas Day lunch. Potatoes are a great filler when you have a lot of people to feed. They went down a treat and are giving my traditional roast potatoes a run for their money!
Cheesy potatoes are always a winner in my books. Given how popular my Cheesy Potato Bake is, it seems my readers enjoy them too! Or, for something a little cooler, you can't go past my Best Ever Potato Salad.
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Ingredient notes:
- Potatoes: The best type of potatoes to use are roasting potatoes. In New Zealand, the best varieties are IIam Hardy, Red Rascal, Agria. You could also use gourmet potatoes but these tend to be smaller and would therefore take less time to cook.
- Parmesan: While parmesan cheese is more expensive than 'everyday' cheese, it does add a lovely flavour to the potatoes. This recipe only only calls for 20g (but you could add more if you like!).
- Rosemary: Potatoes and rosemary are a match made in heaven. Plus, I love the smell of this herb cooking in the oven!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Wash and prep the potatoes.
Place a wooden spoon on the bench, then put a potato in the spoon. Slice potato evenly, spaced at 5mm gaps, being careful not to slice all the way through. (The spoon will stop you). Repeat with remaining potatoes.
Place potatoes on a lined baking tray. Mix the garlic, rosemary and olive oil in a small bowl then brush over the potatoes.
Season well with salt and pepper then bake for 1 hour.
Remove from the oven, grate over the parmesan then return to the oven for a further 30 minutes until golden and cooked through.
Sprinkle over chopped fresh parsley just before serving.
Hint: I always roast veggies on baking paper. It makes the clean up so much easier!
Recipe FAQs:
In New Zealand, the best varieties for roasting and baking are IIam Hardy, Red Rascal, Agria. Gourmet or new season potatoes are also good but as they are smaller, they will take less time to cook.
Pecorino and piave are other types of Italian cheese with similar flavours to parmesan. For a vegan option, you can also use nutritional yeast.
There are two good methods: 1) place the potato on a wooden spoon or, 2) place the potato between two chopsticks. Both methods will prevent the knife from going all the way through the potato.
Storage:
Any leftover potatoes can be stored in an airtight container in the fridge for up to 3 days. They can either be eaten cold, or warmed up in the oven or microwave.
These ingredients don't stand up well to freezing.
Top tips:
If you are making these potatoes for a dinner party, make sure you get them on early. They take at least 1 hour 30 minutes to cook. But while they are in the oven, you are free to get on with everything else!
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Hasselback Potatoes
Crispy baked potatoes flavoured with garlic, rosemary and parmesan.
Ingredients
- 1kg medium potatoes
- 3 cloves garlic, crushed
- 2 Tbsp rosemary, chopped
- 2 Tbsp olive oil
- 20g parmesan cheese
- Handful of fresh parsley
Instructions
- Preheat the oven to 180°C fan bake. Wash and prep the potatoes.
- Place a wooden spoon on the bench, then put a potato in the spoon. Slice potato evenly, spaced at 5mm gaps, being careful not to slice all the way through. (The spoon will stop you). Repeat with remaining potatoes.
- Place potatoes on a lined baking tray. Mix the garlic, rosemary and olive oil in a small bowl then brush over the potatoes.
- Season well with salt and pepper then bake for 1 hour.
- Remove from the oven, grate over the parmesan then return to the oven for a further 30 minutes until golden and cooked through.
- Sprinkle over chopped fresh parsley just before serving.
Notes
- If you don’t have a large wooden spoon, you could use two chopsticks instead. Place the potato in between the chopsticks and slice down until you hit them. This prevents you from chopping all the way through.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 62mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Glenyse says
Cld i use Gruyere cheese instead of Parmesan on pototoes and in Lasagane please
VJ cooks says
Of course. Always use your favourite cheese or what you have to hand 🙂