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Hasselback Potatoes with Rosemary and Parmesan

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An elegant and delicious twist on traditional roasted potatoes, featuring thinly sliced potatoes fanned out in a circular pattern, roasted until golden and crispy, then topped with fragrant rosemary and freshly grated Parmesan cheese. A perfect side dish for any occasion.

Ingredients

Scale
  • 4 medium-sized potatoes (Yukon Gold or Russet)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Grease a round baking dish with a bit of olive oil or butter.
  2. Wash and peel the potatoes, then slice them thinly (about 1/8-inch thick), making sure not to slice all the way through, leaving the bottom intact so the slices stay connected.
  3. Place the potatoes in the prepared baking dish and drizzle with olive oil, ensuring the slices are evenly coated.
  4. Sprinkle the chopped rosemary, salt, and black pepper over the potatoes, making sure the herbs get in between the slices.
  5. Cover the dish loosely with foil and bake for 45-50 minutes, or until the potatoes are tender.
  6. Remove the foil, sprinkle the grated Parmesan cheese evenly over the potatoes, and bake uncovered for an additional 10-15 minutes, or until the top is golden brown and crispy.
  7. Once done, let the potatoes rest for a few minutes before serving.

Notes

  • If you don’t have fresh rosemary, dried rosemary can be used, but use half the amount.
  • For extra flavor, you can add garlic powder or thyme in addition to the rosemary.
  • For a crispier result, try using a baking rack to elevate the potatoes during baking.

Nutrition

Keywords: Hasselback potatoes, rosemary, Parmesan, roasted potatoes, side dish, crispy potatoes

Find it online: https://foodiecara.com/hasselback-potatoes-with-rosemary-and-parmesan/