Hasselback Potatoes with Sage and Parmesan
Transform your side dish game with these show-stopping Hasselback Potatoes with Sage and Parmesan! Featuring crispy-edged russet potatoes sliced into delicate fans and coated with a luscious blend of garlic-infused butter, olive oil, and fragrant fresh sage, this recipe elevates the humble potato to gourmet status. Each potato gets a generous sprinkle of golden, melted Parmesan, adding a rich, nutty flavor that perfectly complements the herbaceous notes. Perfectly crisp on the outside yet tender on the inside, these potatoes are finished with a pop of fresh parsley for vibrant color and added freshness. Whether you're hosting a dinner party or looking for a holiday side dish, this recipe combines restaurant-worthy presentation with approachable, flavorful ingredients to wow your guests.
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Recipe Information
Ingredients
- 6 Medium-sized russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 6 Fresh sage leaves
- 1 cup Grated Parmesan cheese
- 2 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Thoroughly wash the potatoes and pat them dry. Place each potato between two wooden spoons or chopsticks to prevent slicing all the way through.
Using a sharp knife, make thin, even slices across the potato, about 1/8 inch apart, stopping just before cutting all the way through. Repeat for all the potatoes.
In a small saucepan, melt the butter over low heat. Stir in olive oil, minced garlic, and chopped sage leaves. Cook for 1-2 minutes, just until fragrant. Remove from heat.
Place the sliced potatoes on the prepared baking sheet. Brush generously with the butter mixture, ensuring it gets between the potato slices. Season the potatoes with salt and black pepper.
Bake the potatoes in the preheated oven for 40 minutes, brushing them with the butter mixture every 15 minutes to keep them moist.
After 40 minutes, sprinkle grated Parmesan cheese generously over each potato, making sure it falls into the slices as well. Return the potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted and golden, and the potatoes are crispy on the edges.
Remove the potatoes from the oven and let them rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 10.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1071 mg | 82% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5812 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
