Hasselback Potatoes with Parmesanthin slices and crispy edges
Hasselback potatoes sliced into thin layers still attached at the base, drizzled with butter during baking and finished with Parmesan cheese between the open edges.
The accordion cut increases the surface area without separating the potato. Side guides prevent the knife from cutting through the base; the first oven stage softens and opens the slices, which then receive more butter and Parmesan. This method produces a soft center, crispy tips, and golden cheese without burning too early.
Ingredients
Potatoes
Seasoning
Finishing
Seasoning
Preparation
Make the cuts
Place each potato between two spoons and cut 3 mm slices without cutting through the base.
15 minutesWash and dry
Rinse between the slices to remove starch and dry completely.
10 minutesStart the oven
Brush half the butter, season, and bake at 210 °C for 35 minutes.
35 minutesOpen and season
Remove, gently open the cuts, and distribute the remaining butter between them.
10 minutesFinish with cheese
Sprinkle Parmesan and bake for another 25 to 30 minutes until the center is soft and edges are crispy.
30 minutes
Substitutions
Oil results in drier edges, but butter adds flavor; very moist cheese prevents crispiness.
Storage
Refrigerate after cooling and reheat uncovered in a hot oven.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
