There aren’t many ingredients needed to make this amazing side dish. Here what you need to make these crispy hasselback parmesan potatoes:

  • russet potatoes

  • butter

  • garlic

  • lots of rosemary, sage and thyme

  • parmesan

  • salt + pepper

    After peeling the potatoes and scoring them to get the crosshatch pattern, you will mix all the other ingredients and brush both sides with the mixture. These are basically “twice baked”. You will take them out, brush the tops again, and throw them back in the oven. And always, always, ALWAYS top with more parmesan. It’s just necessary in every situation.


    • 2-3 russet potatoes

    • 4 tbsp butter, room temp

    • 2 cloves garlic, minced

    • 1 tbsp chopped rosemary

    • 1 tbsp chopped sage

    • 1 tbsp chopped thyme

    • 2 tbsp parmesan

    • salt + pepper


    1. preheat oven to 400 F.

    2. peel the potatoes and slice them about 1/4” thick.

    3. using two skewers, align each along the top and bottom of your potato slice. cut lines straight up and down along the length of the potato slice. the skewers should help you from cutting all the way through the potato. turn the potato 90 degrees and do the same thing, not cutting all the way through the potato. you should have the crosshatch pattern now. repeat for all slices.

    4. arrange your slices crosshatch face up on a baking sheet lined with greased parchment paper.

    5. mix all the other ingredients together and brush the tops of the potatoes. turn the potatoes over and brush the bottoms.

    6. bake for 20 minutes. then take the potatoes out, turn them over so the crosshatch face is up, and brush again with the butter and parmesan mixture.

    7. bake again for another 20 minutes.

    8. top with some more salt and parmesan!