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Hasselback potato served on a plate, garnished with grated Parmesan and fresh herbs, drizzled with garlic-parmesan butter, with utensils on the side.
Tina

Crispy Hasselback Potatoes with Garlic-Parmesan Butter and Creamy Dip

Golden, crispy Hasselback potatoes brushed with garlic-parmesan butter, baked to perfection, and served with a creamy garlic dip. A flavorful and impressive side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 3 servings
Course: Side Dish
Cuisine: Eastern European
Ingredients Method

Ingredients
  

For the Potatoes:
  • 3 potatoes medium russet or Yukon gold
  • 2 tablespoons butter 28 g, melted
  • 2 tablespoons olive oil 30 ml
  • Salt and black pepper to taste
  • 1 garlic clove finely grated
  • ¼ cup Parmesan cheese 50 g, grated
  • Fresh herbs or greens for garnish e.g., parsley, chives
For the Creamy Garlic Sauce:
  • ¼ cup Greek yogurt 50 g, thick, or sour cream
  • ¼ cup mayonnaise 50 g
  • 1 garlic clove finely grated

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Wash the potatoes and make thin slices across the top about ⅛ inch apart, stopping just before cutting all the way through. Use chopsticks on each side as a guide if needed.
  3. In a small bowl, mix melted butter, olive oil, grated garlic, salt, and pepper to create the garlic butter. Brush the garlic butter generously over the potatoes, letting it seep into the slits.
  4. Place the potatoes on a baking tray and bake for 45–50 minutes, occasionally spooning pan drippings over them, until the edges are crispy and golden.
  5. While the potatoes bake, combine Greek yogurt (or sour cream), mayonnaise, and grated garlic in a small bowl until smooth to make the creamy garlic sauce.
  6. When the potatoes are done, sprinkle them with grated Parmesan and chopped fresh herbs.
  7. Serve the potatoes hot alongside the creamy garlic dip.