These Parmesan Herb Hasselback Potatoes are a visually stunning and delicious side dish. Thinly sliced potatoes are fanned out and roasted until crispy on the edges and tender in the center, then topped with Parmesan cheese and fresh herbs for a flavorful finish.
Ingredients:
- 4 medium-sized potatoes (Russet or Yukon Gold work well)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Optional: Melted butter for drizzling
Instructions:
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly. Place each potato between two chopsticks or wooden spoons. This will prevent you from slicing all the way through the potato.
- Slice the Potatoes: Using a sharp knife, make thin, evenly spaced slices across each potato, cutting down until the knife hits the chopsticks or spoons.
- Season the Potatoes: In a small bowl, combine olive oil and minced garlic. Brush the garlic oil mixture over the sliced potatoes, ensuring it gets between the slices. Season generously with salt and pepper.
- Bake the Potatoes: Place the potatoes on a baking sheet lined with parchment paper or lightly greased. Bake for 40-50 minutes, or until the potatoes are tender and the edges are crispy.
- Add Parmesan and Herbs: Remove the potatoes from the oven. Sprinkle grated Parmesan cheese over the potatoes and return them to the oven for another 5-10 minutes, or until the cheese is melted and golden.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle with fresh parsley and thyme. Drizzle with melted butter, if desired.
- Enjoy! Serve the Parmesan Herb Hasselback Potatoes hot as a side dish.