Garlic Parmesan Roasted Potatoes Recipe

I’m sharing my Garlic Parmesan Hasselback Potatoes recipe and the little layering trick I use to coax garlic-butter-Parmesan into every slice without any fussy prep.

I never planned to be obsessed with something as simple as Garlic Parmesan Roasted Potatoes, but here we are. Garlic and freshly grated Parmesan cheese tuck into every crack and make the edges crackle while the center stays soft, and honestly it feels a little like magic.

I’ve got a few silly tricks that turn these into something people actually argue over, and you can totally mess up and still end up with something great. Try it once, you’ll start planning menu takeovers.

I messed up plenty of times, so don’t be nervous, just roast and taste.

Ingredients

• Yukon Golds give creamy texture, potassium and fiber, earthy not too starchy.
• Unsalted butter adds rich mouthfeel, fat for browning, makes potatoes real indulgent
• Extra virgin olive oil gives fruity notes, heart healthy fats, helps crisp
• Garlic brings savory punch, small amount adds alot of flavor and aroma
• Fresh Parmesan adds salty nutty umami, melts lightly and builds crust
• Parsley gives fresh green lift, tiny vitamins, brightens heavy buttery bites
• Thyme adds earthy floral notes, complements garlic and Parmesan, subtle herbal backbone
• Red pepper flakes give subtle heat, multiplies flavor, optional but fun

Ingredient Quantities

• 1 1/2 lb small Yukon Gold potatoes about 8 to 10
• 3 tbsp unsalted butter melted
• 2 tbsp extra virgin olive oil
• 4 cloves garlic minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh parsley chopped
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme optional
• 1/4 tsp red pepper flakes optional

How to Make this

1. Preheat oven to 425 F and set a rack in the middle, line a baking sheet with parchment or foil for easy cleanup.

2. Scrub the potatoes well and pat dry. Place each potato between two chopsticks or the handles of wooden spoons so your knife stops before slicing through, then make thin slices about 1 8th inch apart, leaving the bottom intact so the potato fans open.

3. If you want extra crisp edges and easier fanning parboil the whole potatoes for 5 to 7 minutes in simmering water, or microwave them for 2 to 3 minutes, then drain and let cool a minute. This step is optional but worth it if your potatoes are on the larger side.

4. Mix the melted butter and olive oil with the minced garlic, kosher salt and black pepper. Spoon or brush some of this mixture into the cuts and over the tops so the garlic gets down between the slices, but save a few tablespoons for basting.

5. Arrange the potatoes on the baking sheet cut side up and roast for about 35 minutes, then start basting every 10 to 15 minutes with the reserved butter mixture so they stay moist and get golden between the slices.

6. After about 40 to 50 minutes total roasting time when the potatoes are crisp on the edges and tender inside, sprinkle the 1 2 cup freshly grated Parmesan evenly over the tops and return to the oven for another 8 to 12 minutes until the cheese melts and turns lightly golden.

7. If you like a little heat or herb aroma add the 1 teaspoon fresh thyme leaves or 1 2 teaspoon dried thyme and 1 4 teaspoon red pepper flakes either with the Parmesan or sprinkled right after they come out, your call.

8. Remove from oven, scatter the chopped parsley over everything, taste and adjust salt or pepper if needed, then serve warm. These are best eaten right away cause they crisp up beautifully fresh.

Equipment Needed

1. Oven set to 425 F
2. Baking sheet lined with parchment paper or foil for easy cleanup
3. Chef’s knife and a cutting board
4. Chopsticks or wooden spoon handles to stop your knife when slicing
5. Medium pot for parboiling or a microwave-safe dish plus a colander to drain
6. Small bowl or microwave-safe bowl to melt and mix the butter and oil, plus measuring spoons
7. Pastry brush or a spoon for spooning/basting between the slices
8. Microplane or fine grater for the Parmesan, and tongs or a spatula to serve

FAQ

Garlic Parmesan Roasted Potatoes Recipe Substitutions and Variations

• Unsalted butter: if you want dairy free use 3 tbsp extra virgin olive oil, or try ghee for a richer nutty taste, or a plant based butter for a vegan swap. Dont worry about exact flavor, they all roast well.
• Extra virgin olive oil: swap with avocado oil for a higher smoke point, grapeseed oil for a very neutral profile, or melted coconut oil if you like a faint sweet note.
• Freshly grated Parmesan: substitute Pecorino Romano for a saltier sharper bite, Asiago for nuttier depth, or nutritional yeast to keep it vegan while adding savory umami.
• Fresh thyme or red pepper flakes: if you dont have fresh thyme use 1/2 tsp dried, or pick fresh rosemary or oregano for a different herb note; for heat trade red pepper flakes for a pinch of cayenne or a little smoked paprika for smoky warmth.

Pro Tips

1) Pick small, even potatoes so they cook the same. If one is way bigger, cut it in half lengthwise first or it will lag behind and you end up with burned edges and a still-firm center.

2) Be careful with the garlic, it burns fast and then tastes bitter. Mince it fine, mix it into the butter and oil, and push it down between the slices instead of leaving big bits on top. If you want a mellower garlic flavor, briefly warm the garlic in the butter then strain the solids out before brushing.

3) For extra crisp bottoms, put the potatoes on a wire rack set over the baking sheet so air can circulate underneath. If your oven has convection mode, use it for the last 10 to 15 minutes to boost browning, but watch close cause things can go from golden to too dark quick.

4) Add the cheese only near the end and use finely grated parm or mix it with a little panko for crunch. Finish with a sprinkle of flaky sea salt and a tiny bit of lemon zest or fresh parsley right before serving to brighten the whole thing.