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Home Pasta and Potatoes

Hasselback Potatoes with Parmesan and Roasted Garlic

4.07
/5
1 hour hr 45 minutes mins
37 Comments
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By: LalainePosted: 09/27/2013Updated: 08/27/2020
172109 shares
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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!

Hasselback Potatoes with Parmesan and Roasted Garlic in a white casserole dish

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!

sliced potatoes roasted with garlic and parmesan cheese in a white casserole dish

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.

sliced potatoes, sliced red onions, butter, garlic, parmesan cheese, and green onions

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

making hasselback potatoes in a white casserole dish with garlic and Parmesan cheese

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 roasted sliced potatoes from a baking dish with a fork

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!

Hasselback Potatoes with Parmesan and Roasted Garlic in a white casserole dish
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
Print Pin It Email Recipe
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.”

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About Lalaine

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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Recipe Rating




  1. Mrs. K says

    Posted on 3/20/17 at 8:52 am

    Love them tried last night also used the. Ranch it family fav.just great!!

    Reply
    • Lalaine says

      Posted on 3/21/17 at 3:21 pm

      Thanks for the feedback. I am glad the family enjoyed it. The ranch does make a lot better. 🙂

      Reply
  2. katrina gehman says

    Posted on 7/8/16 at 2:20 pm

    oh this looks soo good. we love potatoes, i mean who doesn’t. i’ll be saving this for later.

    Reply
  3. Kayla Bell says

    Posted on 5/20/16 at 3:07 am

    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.

    Reply
    • Lue says

      Posted on 5/21/16 at 6:36 am

      How long do you marinate the potatoes?

      Reply
  4. Kayla says

    Posted on 1/23/16 at 5:55 pm

    Has anybody tried with ranch seasoning and if so how did it go?

    Reply
  5. rebecca says

    Posted on 5/12/15 at 12:59 pm

    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…

    Reply
  6. Patti Wolfe says

    Posted on 2/21/15 at 12:00 pm

    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?

    Reply
    • Chef Greg says

      Posted on 3/7/15 at 5:47 pm

      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…

      Reply
      • Lalaine says

        Posted on 4/6/15 at 8:28 am

        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 🙂

        Reply
  7. Amanda Harvey says

    Posted on 1/30/15 at 3:45 pm

    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. : )

    Reply
    • Lalaine says

      Posted on 2/9/15 at 8:56 am

      Hi Amanda

      Ranch seasoning packet sounds delicious on these potatoes. Please let me know how it turns out 🙂

      Reply
  8. Tracy says

    Posted on 1/25/15 at 2:25 pm

    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.

    Reply
    • Lalaine says

      Posted on 1/25/15 at 9:22 pm

      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. 🙂

      Reply
  9. Jean Beuchel says

    Posted on 1/17/15 at 1:48 pm

    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….,

    Reply
  10. Melinda says

    Posted on 11/25/14 at 10:02 pm

    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.

    Reply
  11. Melissa says

    Posted on 11/24/14 at 3:05 pm

    By Italian seasoning do you mean dry seasonings such as oregano etc, or do you mean Italian
    dressing? Im excited to try these!

    Reply
    • Lalaine says

      Posted on 11/24/14 at 6:39 pm

      Italian seasoning, the dry herbs. You can also substitute rosemary, if you like.

      Reply
  12. Christina says

    Posted on 11/22/14 at 11:52 am

    I was wondering, can I make this a night before serving and reheat by sprinkling the Parmesan cheese then?

    Reply
    • Lalaine says

      Posted on 11/24/14 at 6:13 pm

      Hi Christina

      I’ve never tried making this the night before but I dont see why can’t prepare them ahead of time. 🙂

      Reply
  13. Angie says

    Posted on 10/8/13 at 8:15 pm

    Made them tonight. So good!

    Reply
    • Lalaine says

      Posted on 11/20/13 at 1:49 am

      I am glad you enjoyed them 🙂

      Reply
  14. Painting girl says

    Posted on 10/4/13 at 9:30 am

    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!

    Reply
    • Lalaine says

      Posted on 11/20/13 at 1:53 am

      True, different textures makes it more fun. I’ll do that next time I cook these potatoes. Thanks

      Reply
  15. Shelly says

    Posted on 10/2/13 at 3:24 pm

    Looks so very yummy, and the extra luxury of being in a cast iron skillet. And I agree “meaty” slices are my favs too!

    Reply
    • Lalaine says

      Posted on 11/20/13 at 1:51 am

      Yes, I love cooking in cast iron, “rustic”.

      Reply
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