Gorgeous hasselback cut potatoes seasoned with Parmesan, Basil and Oregano. A pretty edition to your table for any dinner. These Parmesan Hasselback Potatoes are so elegant but so delicious!
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. 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.
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.
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!
How do you make Parmesan Hasselback Potatoes?
It’s not hard… it’s all about the cut.