Impress with Restaurant-worthy Parmesan Hasselback Potatoes!

These aren’t your average roasted potatoes. Thinly sliced and fanned out, they become an elegant centerpiece for any dinner table. Infused with the savory flavors of Parmesan cheese, aromatic basil, and oregano, each bite offers a delightful contrast of textures – crispy on the outside, fluffy and tender on the inside. Simple to prepare yet stunningly beautiful, these Parmesan Hasselback Potatoes are a guaranteed crowd-pleaser.

Parmesan Hasselback Potatoes

Why You Should Make These Parmesan Hasselback Potatoes

  • This is an easy, budget friendly side dish. Affordable ingredients you might already have on hand.
  • Pairs beautifully with almost any dish from steak to chicken, seafood to roast.
  • Not only are they pretty, so they plate well from the herbs and then all of that crusty parmesan salted goodness!

This is one of our favorite side dishes! Honestly, they are not only delicious, but they are so incredibly pretty.

These Parmesan Hasselback Potatoes are out of this world good. And if you love potatoes, it’s a fun and often elegant way to enjoy this popular vegetable. 

What are Hasselback Potatoes?

Hasselback potatoes have been around for quite some time. But I only recently began making them as their popularity on the web has increased.

We enjoy our hasselback potatoes fully loaded too, just like our easy potato skins!

I remember my grandma making them for something when I was younger, but they looked very different than these did.

These potatoes were born out of my intense desire to try making Hasselback potatoes. 

This style of potatoes was created back in 1953 by Leif Elisson who was a trainee chef at a restaurant in Stockholm. 

Hasselback potatoes are also called Potato à la Hasselbacken. They are pretty much a simple baked potato, where the potatoes are cut about halfway through into thin slices.

This encourages a slightly crispy upper part and a perfectly soft, underside. You can top with all sorts of various toppings.

And now we have these elegant, beautiful Parmesan Hasselback Potatoes.

Parmesan Hasselback Potatoes

I love making these Parmesan Hasselback Potatoes, but will often change up the herbs or spices to make them more my own.

I think that way you never tire of the same old side dish. Play around. Get creative. I love doing that.

You can add sour cream, salsa, really… almost anything else you might prefer in your baked potatoes.

Changing them up is really simple and only requires using what you have, if that’s what you want.

Parmesan Hasselback Potatoes

These Parmesan Hasselback Potatoes were so good and such a huge hit with our whole family.

I was happy all of the kids love them and they enjoyed the flavor from the herbs.

Finally, 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.

I just adore that pretty green and purple from the basil. And of course all that crusty salted goodness! YUM!

Parmesan Hasselback Potatoes

How do you make Parmesan Hasselback Potatoes?

It’s not hard… it’s all about the cut. 

Parmesan Hasselback Potatoes Featured Image

Parmesan Hasselback Potatoes

Nicole Cook
Gorgeous hasselback cut potatoes seasoned with Parmesan, Basil and Oregano. A pretty edition to your table for any dinner.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings
Calories 239 kcal


  • 6 medium baking potatoes
  • 3 tablespoons butter you can use oil, but the butter flavor is amazing
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • 4 tablespoons grated Parmesan optional
  • 2 Tablespoons purple basil finely chopped
  • 2 Tablespoons oregano finely chopped


  • Preheat oven to 435 degrees F.
  • Scrub each potato clean.
  • Slice the potatoes in thin slices across. You only want to cut about 3/4 of the way through the potato so go slowly and carefully.
  • 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.
  • 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.
  • Place the potatoes on a baking pan.
  • 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.
  • 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.
  • Remove and enjoy!


Calories: 239kcalCarbohydrates: 40gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 308mgPotassium: 923mgFiber: 4gSugar: 1gVitamin A: 269IUVitamin C: 13mgCalcium: 89mgIron: 3mg
Keyword easy side dishes
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  1. 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. 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.

    1. 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!

    1. 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. 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! 🙂

    1. 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. 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. 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.

    1. 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.

    1. 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. These look delish. I’ve tried to make them before but yours turned out much better!! They look salty and the perfect amount of crispy! What a nice pick 🙂

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

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