Parmesan Hasselback Potatoes

It’s time once again for the Secret Recipe Club. This month, I was assigned Easily Good Eats, which is the perfect name for the blog. There were so many wonderful recipes to choose from, we had some trouble this month. What I immediately loved was the dedication to keeping recipes extremely simple. When we initially made our list of choices we had a LOT on there. Chorizo and Olive Savory Cake (Loaf) sounds amazing, doesn’t it? And if you’re in the mood for a sweeter recipe, coconut peanut butter sounds so, so good.

There is a huge recipe index. Go check it out. I’ll wait. Okay, aren’t the categories fun? Like “unusual”, “exotic”, etc. Love it!

This month, I decided to allow my daughter to pick out the recipe and help me make it. And that she did.

After about a half hour of making a list, she finally settled on these Hasselback Potatoes because she had been wanting to try them for awhile. What I loved about Easily Good Eat’s recipe, was that it had Parmesan. And about the only thing we actually changed was an addition of purple basil and oregano. Just to up the flavor a little and it did. These were so good and such a huge hit with the whole family and while it takes a bit to get them prepared, it’s all very easy and the end result is a beautiful potato worthy of any elegant event.

Hasselback Baked Potatoes

Parmesan Hasselback Potatoes
Recipe type: Side Dish
Cuisine: American
  • 6 medium sized oval shaped baking potatoes
  • 2-4 tablespoons of butter (you can use oil, but the butter flavor is amazing)
  • 2-3 garlic cloves, minced
  • ½ teaspoon salt
  • 4 tablespoons grated Parmesan (optional)
  • 1-2 Tbs. finely chopped purple basil
  • 1-2 Tbs. finely chopped oregano
  1. Preheat oven to 435 degrees F.
  2. Scrub each potato clean.
  3. Slice the potatoes in thin slices across. You only want to cut about ¾ of the way through the potato so go slowly and carefully.
  4. Gently pull the slices apart (don't separate them) and gently push the minced garlic down between the slices. Sprinkle the salt over the potatoes.
  5. We used cold butter, sliced thinly and then cut in half. We lay those on top of the potatoes...flat so that the butter would melt and fall into the slices.
  6. Place the potatoes on a baking pan.
  7. Bake the potatoes for 30 minutes at 435 degrees F. About halfway through, open the oven, remove the pan and baste the potatoes with the melted butter from the potatoes that collects on the pan. If you can't get any, just use some more if you'd like. (olive oil works well too). Return to oven for the rest of the baking time.
  8. When a half hour is done, remove the potatoes and sprinkle the parmesan, oregano and basil on each potato. Return to the oven and bake for another 20 minutes or so.
  9. Remove and enjoy!



Hasselback Potatoes

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  1. says

    Every time I see potatoes prepared like this, I think that I MUST make them. This is just the motivation I need – these look beautiful and so delicious!

  2. says

    Hi Nicole, I had your blog this month and enjoyed spending time here. I made one of your smoothies for this months reveal and absolutely loved it.

    These hasselback potatoes look amazing. I’ve only made them once before but the parmesan must’ve made it really special.

    • says

      Trisha, I am so glad you picked that smoothie to make! :) One of our favorites and there are so many fun ways to mix it up. Enjoy those fruit soda’s this summer – they are fantastic and can be made with nearly any fruit. Yum! (kinda excited to get warm weather again so we can make them!)

      Thanks for the sweet words about the Hasselbacks. They were so good!

    • says

      Camilla – they were newer to us. I’ve had them before, but never made them myself. Such a fun recipe to make and they go great with so many things. Thanks!

  3. says

    I like how you succeeded cutting through the potato without first boiling it to al dente consistency. I always find this way of presentation very impressive, not to mention, delicious! :)

    • says

      I cannot tell you how difficult it was. We did have a single casualty but it was just a bit of the end and you couldn’t really tell if you looked at it. LOL

  4. says

    Thanks for the kind words and I am glad you loved it. I haven’t made it in ages, thanks for the reminder. And its great to discover your very interesting blog

  5. says

    I’ve never heard of purple basil! Huh, you learn something every day, right? It looks so pretty against the potatoes! This side dish would look right on any plate, fancy or not. I’m a carboholic so I’d be in heaven if you put a platter of these in front of me.

    • says

      If it makes you feel any better Lesa, we hadn’t either until we visited our local greenhouse to get some new plants for the garden this summer. I took one look at the purple basil and said… THAT is coming home with me. It really doesn’t taste much different than traditional green – maybe a little stronger? Thanks so much hon! I hope you can find it.

    • says

      It’s not as bad as you think. The initial cutting is the most time consuming part and honestly, once you’ve done one, you get better each time. :) Thanks!

  6. says

    I’ve never heard of purple basil either. I’m always looking for new side dishes…these potatoes look fantastic (and guy friendly).


  1. […] I love potatoes as an easy and inexpensive side dish. You can usually get HUGE bags of baking potatoes for around $3-$5 – anywhere from 5lbs to 10lbs and it’s definitely enough to serve a small army. Potatoes can be prepared in so many different ways. You can make your own french fries, or Mash ‘em for some yummy Cream Mashed Potatoes. You can even take them a step further and make these beautiful, fancy Parmesan Hasselback Potatoes. […]

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