Hasselback potatoes are one of those dishes that feel a little special without being complicated. Sliced thinly but left whole, they bake into something that’s crisp at the edges and tender all the way through. As they cook, the slices gently fan out — which is why you’ll sometimes hear them called accordion-style potatoes — catching butter, seasoning, and heat in just the right way. Simple enough for an everyday meal yet striking on the table, they’re an easy choice when you want a potato dish that feels thoughtful and generous without much extra effort.

A Familiar Side with a Little More Care

As they bake, the potatoes slowly open and take on a deep, golden color, the edges crisping while the centers stay soft and buttery. The garlic and rosemary warm in the oven, and the Parmesan melts into the slices, adding just enough savoriness without overwhelming the potatoes themselves. Served hot from the oven, they’re the kind of side dish people reach for again — familiar, comforting, and quietly indulgent in the best way.

Ingredients

• 2 lb Yukon Gold or similar medium potatoes
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup finely grated Parmesan cheese

Instructions

1. Prepare the potatoes for slicing:
Preheat the oven to 425°F (220°C). Scrub the potatoes clean and pat them dry, then place each one between two chopsticks or wooden spoons to prevent cutting all the way through.

2. Slice the potatoes thinly:
Using a sharp knife, slice each potato crosswise into thin cuts, stopping just before the bottom so the potato stays intact.

3. Make the butter mixture:
In a small bowl, combine the melted butter, olive oil, garlic, rosemary, salt, and black pepper.

4. Brush and bake until tender:
Arrange the potatoes on a baking sheet and brush generously with the butter mixture, working some of it between the slices. Bake for 40–45 minutes, brushing once more halfway through, until the potatoes are tender and the slices have begun to fan out.

5. Add the Parmesan and finish baking:
Sprinkle the Parmesan over the potatoes, letting it fall between the slices, then return to the oven for 10–15 minutes until the cheese melts and the edges turn golden and crisp.

6. Rest briefly and serve:
Let the potatoes rest for a few minutes before serving so the butter and cheese settle into the slices.

Storage

• These potatoes are best served fresh, when the edges are crisp.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven or air fryer to restore some crispness; the microwave will soften them.

Note

• Yukon Gold or similar medium potatoes work best because they stay creamy while the edges crisp.
• Using both butter and olive oil gives richness without burning.
• Finely grated Parmesan melts more evenly and browns gently between the slices.
• Brushing the potatoes partway through baking helps the slices open and cook evenly.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs