Hasselback Potatoes with Parmesan and Roasted Garlic

Hasselback Potatoes with Parmesan and Roasted Garlic is your next favorite side dish! With meaty potatoes and loads of garlic and Parmesan flavor, they’re sure to be a dinner hit!

I’ve been meaning to buy a mandolin for months but my procrastinating self never got around to it until I found one on my recent trip to our neighborhood  TJ Maxx.  I was pretty stoked to see it sold for cheap at only $3.99 and I went home pretty excited to try my new toy.

What better way to make use of a mandolin than slicing potatoes to uniform thickness? I was ready to put together this yummy potato dish in minutes!

These Hasselback potatoes with Parmesan and roasted garlic take a potato side dish to a whole new level of yum! Not only are they easy to prep, but super adaptable, too.

The recipe calls for lots of roasted garlic and Parmesan cheese, but feel free to season the potatoes up with your favorite spices and herb blends.

Seasoning suggestions

• Ranch seasoning mix
• Curry powder
• Dried or fresh rosemary, marjoram, thyme, oregano, Italian seasoning
• Paprika, cayenne pepper
• Crisp bacon crumbles
• Chives, green onions

Cooking tips

• Peel or not to peel? It depends on your preference and the type of potatoes you use. I skip the peeling when I am using a red variety or any thin-skinned potatoes.
• Soak the sliced potatoes in cold water for a few minutes to rid of excess starch and make them extra crispy.
• Slice the potatoes at about 1/4 inch thick for a meaty texture. The thinner the slice, the crispier the potatoes!
• Pack the potatoes in the baking dish loosely to allow for even cooking.
• Feel free to add slices of zucchini and eggplant for a more substantial
• To keep the potatoes warm longer, use a cast-iron skillet from the oven to dinner table.

Serving suggestions

• These roasted potatoes make a great side dish for lunch or dinner. Serve with your favorite protein and vegetables.
• Tightly wrap the dish with a plastic wrap or transfer to a container with a tight-fitting lid and refrigerate for up to 3 days.
• To reheat, cover the dish with foil and re-roast in a 400 F oven for about 10 to 15 minutes or until warmed all the way through.

Give them a try for dinner tonight, they’re sure to be a hit with the crowd! And if you’re looking for more delicious ideas, check out mini hasselback bites, pressure cooker potatoes, cheddar ranch potatoes, and loaded potato balls.

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

4.07 from 47 votes

Hasselback Potatoes with Parmesan and Roasted Garlic

Roasted Potatoes with meaty potatoes and garlicky Parmesan flavor for an easy to make yet tasty side dish. Easy to make and perfect for family dinners or special occasions.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 45 minutes mins

Author: Lalaine

Course: Side Dish

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6 Servings

Ingredients

• olive oil
• 6 large red potatoes
• 1 small red onion, peeled and sliced thinly
• 6 cloves garlic, peeled and minced
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1/2 cup butter, cubed
• 1/4 cup Parmesan cheese, shredded

US CustomaryMetric

Instructions

• Brush bottom and sides of a 9 x 5-inch baking dish with olive oil.
• Peel potatoes and using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. In a bowl of cold water, soak for a few minutes and drain well.
• Arrange potato slices and onion rings vertically and loosely in the prepared dish.
• Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. 
• Dot potatoes with butter. Cover the dish with foil. 
• Bake in a 375 F oven for about 1 hour or until the potatoes are tender.
• Remove foil, sprinkle with Parmesan cheese, and bake for another 15 to 20 minutes or until potatoes are crisp and cheese is melted..

Nutrition Information

Serving: 398g, Calories: 423kcal, Carbohydrates: 60g, Protein: 8.8g, Fat: 17.9g, Saturated Fat: 10.7g, Cholesterol: 45mg, Sodium: 273mg, Potassium: 1697mg, Fiber: 6.3g, Sugar: 3.8g, Vitamin A: 550IU, Vitamin C: 44.6mg, Calcium: 90mg, Iron: 2.7mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”