Jun 17, 2020

Hasselback Potatoes with Rosemary and Aged Parmigiano Reggiano

When working with potatoes, some people start off with choosing between the starchy kind or the waxy kind. However, for hasselback potatoes, it can go either way. Starchy or waxy, both can yield a lovely texture and work well with such recipe. I would say just pick the texture you like. As for myself, I was only searching for potatoes that come with the exact size, something slightly smaller than my fist if possible.

Hasselback potatoes with rosemary and Parmigiano Reggiano -


  • 6 medium oval-shaped potatoes
  • 6 sprigs rosemary
  • 6 garlic cloves
  • 60 grams unsalted butter
  • Some olive oil
  • Some salt
  • Some black pepper
  • Some aged Parmigiano Reggiano


Preheat the oven to 450 degrees Fahrenheit/232 degrees Celsius. Line a baking sheet with parchment paper or foil.

Remove the butter from the fridge and let it sit in room temperature till softened. If the butter still too hard to work with, warm it up in the oven for a short period till the texture similar to semi-melted ice cream. 

Smash and peel the garlic cloves. There is no need to peel the potatoes, simply wash and pat dry will do.

Slice the potatoes but not all the way down. You can try to arrange chopsticks on both sides of the potatoes, top and bottom, which might be helpful to stop the knife going all the way to down. However, using chopsticks is just a precautionary measure, try not to cut too deep, otherwise the potato slices can break apart, falling wide open after baking.

Drizzle some olive oil over parchment paper. Lay down rosemary sprigs throughout, and toss smashed garlic cloves over.

Arrange potatoes cut side up around rosemary and garlic cloves. Generously brush the potatoes with semi-melted butter, even the sliced cracks if possible. Also sprinkle some salt and black pepper on top.

Into the oven and roast for 30 minutes. Remove the baking sheet and brush some more semi-melted butter all over. Remove burnt garlics if any. Back to the oven and keep roasting for another 30 minutes, or till the potatoes are fork-tender.

Remove from heat, plate the hasselback potatoes and grate some aged Parmigiano Reggiano right before serving.

During half way through the roasting time, when taking out the baking sheet, you can try to squeeze the base of these potatoes with a tong to help open up the slices. It'll help cooking the center of these potatoes, also easier to brush more butter in these cracks. However, it's not necessary, if squeeze too hard, these pieces might fall apart instead.

There're other versions of hasselback potatoes, even the guilty kind that insert cheese squares in every single cracks. Perhaps I'll try brushing some pesto instead. Picturing pesto all over potatoes, should be worth a try.

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