Super crispy, dairy Parmesan Hasselback Potatoes are easy to prep and irresistibly good.
These Parmesan crusted potatoes are addictive in a way that makes them party food. If you could, you’d eat the whole pan by yourself! The little bites of potato are the perfect vehicle for the crispy Parmesan and the flavor is simple enough to be a universal crowd pleaser. Of course, you can jazz them up with some herbs if you want something a little more sophisticated.
Start by spreading a thin layer of shredded (not grated) Parmesan cheese on a parchment lined sheet pan. Set it aside.
After cleaning the baby potatoes, slice them in half lengthwise.
Then place a chopstick on either side of the potato half and make thin slices along the potato until the knife hits the chopsticks. This will prevent the slices from going all the way through.
In a bowl, toss the potatoes with olive oil
Then sprinkle with salt and pepper.
Toss until they’re well coated.
Line up the potatoes on the Parmesan cheese.
It’s fine if they are closer together than in the photo here.
These are ready to go into the oven. Bake at 425°F for 20-25 minutes.
You want to make sure the potatoes are cooked through but the cheese isn’t overcooked.
Yum and crispy!
Serve the potatoes as is, or with some ranch dip.
Just combine sour cream and this ranch mix if you don’t want to make one from scratch.
Parmesan Hasselback Potatoes
Ingredients
- 5 – 6 oz shredded Parmesan cheese (not grated)
- 2 lbs baby golden potatoes
- 2 – 3 tbsp olive oil
- 1 tsp kosher salt
- dash black pepper
Instructions
- Preheat oven to 425°F.
- Start by spreading a thin layer of shredded (not grated) Parmesan cheese on a parchment lined sheet pan. Set it aside.
- After cleaning the baby potatoes, slice them in half lengthwise. Then place a chopstick on either side of the potato half and make thin slices along the potato until the knife hits the chopsticks. This will prevent the slices from going all the way through.
- In a bowl, toss the potatoes with olive oil and sprinkle with salt and pepper. Toss until they’re well coated.
- Line up the potatoes on the Parmesan cheese. (It’s fine if they are closer together than in the photo here.) Bake at 425°F for 20-25 minutes. You want to make sure the potatoes are cooked through but the cheese isn’t overcooked.
- Serve the potatoes as is, or with some ranch dip.
Wasn’t this on Kosher.com by Esty Wolbe?
Yes I saw this (or something very similar) on kosher.com by esti wolbe.
The concept is viral and there are lots of versions out there. We haven’t seen kosher.com’s version but we’re sure it’s also great!
yup it was!