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–+ servings
Crispy Hasselback potatoes with golden layers and parsley on a plate

Golden-Fan Hasselbacks

Crispy, buttery Hasselback potatoes with Parmesan and herbs—an easy, show-stopping side perfect for holidays or special dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American, Swedish
Servings 6 people
Calories 315 kcal

Equipment

  • Large Bowl
  • Sharp chef's knife
  • Chopsticks or wooden spoons (for slicing guard)
  • Rimmed baking sheet
  • Parchment Paper
  • Aluminum foil
  • Pastry Brush
  • Small Saucepan
  • Instant-read thermometer

Ingredients
  

Main Ingredients

  • 6 medium russet potatoes 8–9 oz each, scrubbed
  • 2 qt cold water for soaking
  • 1 Tbsp kosher salt for soaking
  • 4 Tbsp clarified butter (ghee) melted
  • 2 Tbsp extra-virgin olive oil
  • 4 Tbsp unsalted butter melted
  • 3 cloves garlic micro-planed
  • 2 Tbsp fresh parsley finely chopped
  • 1 Tbsp fresh rosemary finely chopped
  • 0.5 cup Parmesan cheese finely grated
  • Kosher salt & freshly ground black pepper to taste

Instructions
 

  • Slice each potato using chopsticks as guides, cutting thin slices (about ⅛ inch) without going all the way through.
  • Soak potatoes in 2 qt cold salted water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.
  • Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  • Toss potatoes in melted ghee and olive oil, season lightly with salt and pepper. Place slit-side up on the prepared sheet and cover tightly with foil.
  • Bake for 30 minutes covered to steam-tenderize the centers.
  • Uncover, raise oven temperature to 450°F (232°C). In a saucepan, mix melted unsalted butter, garlic, parsley, and rosemary.
  • Brush half the garlic-herb butter over potatoes, getting between the slices. Roast for another 25 minutes, basting halfway through.
  • Sprinkle Parmesan between slices and on top. Brush remaining garlic butter over each potato.
  • Roast an additional 10–15 minutes until the tips are crispy and golden. Internal temp should reach 205°F (96°C).
  • Let rest 5 minutes before serving. Garnish with extra herbs and flaky salt if desired.

Notes

Use chopsticks to prevent cutting through the potato. For extra crispy edges, parboil for 5 minutes before roasting. Leftovers reheat well at 425°F for 10 minutes.

Nutrition

Calories: 315kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 30mgSodium: 520mgPotassium: 870mgFiber: 3gSugar: 1gVitamin A: 450IUVitamin C: 12mgCalcium: 120mgIron: 2mg
Keyword Crispy Potatoes, Hasselback, Holiday Side, Potatoes
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