Crispy Parmesan Hasselback Potatoes with Pesto Yogurt Dip
These crispy Parmesan hasselback potatoes are ridged, golden, and cheese-crusted on the bottom, with fluffy centers and an herby pesto yogurt dip that makes them feel restaurant-level.
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Let’s talk about potatoes. Not the boring mashed kind that shows up every Thanksgiving, but crispy, salty, cheese-bottomed baby potatoes that honestly belong on a tasting menu.
These are hasselback-style, which means thin ridges across the top that crisp up beautifully in the oven. And just to really commit, they sit on a bed of shredded Parmesan that melts, frizzles, and turns into a lacy, golden crust underneath.
Ridged on top, crunchy on the bottom. A dream team.
I like to serve them with a cool pesto yogurt dip that’s tangy, herby, and just swirled enough to feel fancy without trying too hard. These are the kind of bites you put out for friends and then immediately regret not doubling.
Why these hasselback potatoes work
Thin hasselback cuts increase surface area so the potatoes crisp instead of steam. Roasting them directly on Parmesan creates a frizzled cheese crust that adds salt and crunch without extra steps. Greek yogurt keeps the dip light and tangy, while pesto adds richness and balance.
"I've always wondered how do hasselback potatoes...this recipe made it so easy"
I feel so proud! I always thought hasselback potatoes took forever to make and cook, this recipe proves me wrong. It was so easy and they turned out beautifully.
Crispy Parmesan Hasselback Potatoes with Pesto Yogurt Dip
Equipment
- blender
Ingredients
For the potatoes
- 1.5 pounds mini potatoes Yukon Gold or red
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 ½ cups shredded Parmesan cheese
For the pesto yogurt dip
- ¾ cup plain Greek yogurt
- 2 tablespoons fresh pesto
- Pinch of salt
For the pesto
- 2 cups fresh basil leaves
- 2 garlic cloves
- ½ cup grated Parmesan
- ½ cup olive oil
- Juice of ½ lemon
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place each potato between two chopsticks or wooden spoons. Slice thin vertical cuts across the top, stopping when the knife hits the chopsticks so the potato stays intact.
- Toss the potatoes with olive oil, salt, pepper, and thyme until evenly coated.
- Spread the shredded Parmesan into thin piles on the baking sheet, roughly matching the number of potatoes.
- Place the potatoes cut-side up directly on top of the Parmesan.
- Roast for 30 to 35 minutes, until the potatoes are tender and the Parmesan is golden and crisp around the edges.
- While the potatoes roast, make the pesto. Blend basil, garlic, and Parmesan until finely chopped. With the motor running, stream in olive oil until smooth. Season with lemon juice and salt.
- In a small bowl, gently swirl the pesto into the Greek yogurt. Do not overmix. Add a pinch of salt.
- Let the potatoes cool slightly, then transfer to a serving plate and serve with the pesto yogurt dip.
Notes
- Cutting the potatoes evenly helps them crisp at the same rate.
- Finely shredded Parmesan melts and crisps better than coarse shreds.
- These are best served right away while the cheese bottoms are at peak crunch.
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