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.
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
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
“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.”
Mrs. K says
Love them tried last night also used the. Ranch it family fav.just great!!
Lalaine says
Thanks for the feedback. I am glad the family enjoyed it. The ranch does make a lot better. 🙂
katrina gehman says
oh this looks soo good. we love potatoes, i mean who doesn’t. i’ll be saving this for later.
Kayla Bell says
Instead of adding Italian Seasoning, I marinate in Italian Dressing. The oil from the dressing helps brown the potatoes and cooks them with a nice crispy texture on the outside and fluffy potato in the middle.
Lue says
How long do you marinate the potatoes?
Kayla says
Has anybody tried with ranch seasoning and if so how did it go?
rebecca says
hi! This looks delish and I will try it, but it is NOT Hasselback potatoes… Hasselback are very specifically still attached at hte bottom, that is, the slices do not go all the way through, so they hold together in the bottom…
Patti Wolfe says
i unfortunately don’t have a cast iron skillet. Can you recommend something else to bake them in or does the skillet “make” them bake better?
Chef Greg says
You can use a baking dish or if you have a skillet or everyday pan without plastic handles that would work well, but nothing beats cast iron…
Lalaine says
Hello Chef Greg
You’re so right, nothing beats cast iron. I have a few pieces that I use for everything and I’d love to buy a couple more. Thanks for the link 🙂
Amanda Harvey says
Trying these tonight! Didn’t have Italian seasoning lol but I did have a ranch seasoning packet. Will respond and let you all know if it was a good or bad thing. : )
Lalaine says
Hi Amanda
Ranch seasoning packet sounds delicious on these potatoes. Please let me know how it turns out 🙂
Tracy says
By Italian seasoning I thought you were referring to the dressing packet. I haven’t made it yet, but I’m getting it all ready now. So you’re referring to the Italian seasoning herbs??? Also do I need to soak the potatoes first? I’m using Yukon Gold potatoes.
Lalaine says
Hi Tracy
I apologize for the delayed reply.
Yes, I meant the dried Italian seasoning but you can use any herb blend you like. I didn’t soak my potatoes, just rinsed them once or twice to rid of excess starch. I hope the recipe worked well for you. 🙂
Jean Beuchel says
ive got these in the oven right now. I put 2 whole lg sweet onions in the center used the seasonings posted here! I also cut a whole ring on smoked sausage icut n half and placed one on each side of the onions….,
Melinda says
Hi Lalaine,
still have never tried the hasselback potatoes. When I break out the mandolin I always seem to veer toward au gratin. One of these days- as I do love all things potato and all things cast iron.
Thanks for the link! I appreciate it.
Melissa says
By Italian seasoning do you mean dry seasonings such as oregano etc, or do you mean Italian
dressing? Im excited to try these!
Lalaine says
Italian seasoning, the dry herbs. You can also substitute rosemary, if you like.
Christina says
I was wondering, can I make this a night before serving and reheat by sprinkling the Parmesan cheese then?
Lalaine says
Hi Christina
I’ve never tried making this the night before but I dont see why can’t prepare them ahead of time. 🙂
Angie says
Made them tonight. So good!
Lalaine says
I am glad you enjoyed them 🙂
Painting girl says
I know what you mean about meaty slices but actually, I like my potatoes to be done in lots of different textures and thicknesses all on one plate. I like the variations in my food. So the thick slices taste all the better because of their comparison with the thin crispy ones – sometimes in the same mouthful!
Lalaine says
True, different textures makes it more fun. I’ll do that next time I cook these potatoes. Thanks
Shelly says
Looks so very yummy, and the extra luxury of being in a cast iron skillet. And I agree “meaty” slices are my favs too!
Lalaine says
Yes, I love cooking in cast iron, “rustic”.