Parmesan Crusted Hasselback Potatoes

Crispy, golden cheese crusted Hasselback potatoes brushed with rosemary thyme butter, perfect for Thanksgiving or Friendsgiving.

By @what_mollymade

Original recipe source

Cook time: 90 minutes

Servings: 4

Ingredients

• 0 grated Parmesan cheese (amount not specified)
• 0 herbs (amount not specified)
• 4 potatoes
• 0 butter (amount not specified)
• 0 chopped rosemary (amount not specified)
• 0 thyme (amount not specified)
• 0 flaky salt (amount not specified)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Prepare a baking sheet by spreading a layer of grated Parmesan cheese (amount not specified) and herbs (amount not specified) to create a bed for the potatoes.
3. Slice the potatoes thinly, making sure not to cut all the way through, to create the Hasselback effect.
4. Place the sliced potatoes on the prepared baking sheet, on top of the Parmesan and herb bed.
5. Bake the potatoes in the preheated oven for about 60 minutes, or until the edges are crispy and the centers are tender.
6. While the potatoes are baking, prepare the rosemary thyme butter by melting butter (amount not specified) and mixing it with chopped rosemary (amount not specified) and thyme (amount not specified).
7. Once the potatoes are done baking, remove them from the oven and brush them generously with the rosemary thyme butter.
8. Sprinkle the potatoes with flaky salt (amount not specified) to finish.
9. Serve the Parmesan Crusted Hasselback Potatoes immediately for best texture.
10. You can prepare the potatoes up to the baking step ahead of time and save the final butter brush for right before serving.