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Hasselback Potatoes with Parmigiano & Rosemary


Hasselback Potatoes

So these are ridiculous, like so so so good. Everything you want in a potatoes, soft on the inside but like a chip on the outside and then each layer has garlic and herbs and parmigiano on top! 

What You’ll Need:

  • 3 Yukon Gold Potatoes or  baking potatoes
  • 6 tablespoons of Butter
  • 1 tablespoon of fresh rosemary
  • 2 garlic cloves, chopped
  • grated parmigiano and parsley for garnish
  • sea salt and pepper



  1. Oven set to 400F
  2. With a sharp knife, make slits 3/4 the way down the potato so it’s still in one piece. Like an accordion.
  3. Place fine slices of butter in each slice of the potato. Season with salt and pepper. Bake potatoes in the oven for 35mins uncovered
  4. Remove from oven and pour melted butter and baste the potatoes. Return to oven for another 35mins uncovered.
  5. Melt a few tablespoons of butter, rosemary and garlic and pour over the potatoes. Back to the oven for 20 more minutes. Baste with the drippings.
  6. Season with salt and pepper and garnish with fresh parsley and parmigiano


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