Hasselback Potatoes with Parmesan Crust and Pesto Yogurt Dip
These hasselback potatoes are sliced thin, tossed in olive oil and thyme, and roasted directly on a Parmesan crust until the cheese frizzles into a golden, crispy base. Served with a tangy pesto yogurt dip. Ridged on top, crunchy on the bottom, and genuinely one of the better potato side dishes I make.
At a glance: these hasselback potatoes use 1.5 pounds of mini potatoes, take 55 minutes total, and serve 4. The Parmesan goes directly on the parchment under each potato so it melts into a cheese crust. Homemade pesto takes 5 minutes or store-bought works fine.
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The Meat and Potatoes Night, Elevated
Some nights just call for meat and potatoes. Steak or chicken, something straightforward, nothing complicated. I genuinely love those nights. There's something satisfying about a simple plate done well that a more elaborate meal can't always replicate.
The thing is, "potatoes" doesn't have to mean boring. The hasselback cut takes about two extra minutes and completely changes what ends up on the plate. The ridged tops crisp in the oven. The Parmesan goes underneath each potato rather than on top, melting into a golden, frizzled crust on the base. The pesto yogurt dip comes together while they roast. The whole thing looks like significantly more effort than it actually is, which I've found is exactly what you want when you're feeding people.
I make these constantly for dinner parties for that reason. Everyone loves a good potato. But when a hasselback comes to the table, people stop and look before they eat. That visual moment is easy to pull off and genuinely fun to deliver. If you're serving these alongside my Cheeseburger Wellington or a simple pan-seared steak, the Parmesan crust and pesto yogurt dip elevate the whole plate without requiring much from you.
The leftover situation is also worth mentioning. If you have extras, crisp them up in a dry frying pan the next morning before you make your eggs. Once they're hot and crunchy again, cook your eggs in the same pan. Two minutes of work and you have an elevated breakfast with almost zero effort. That might be my favorite version of this recipe.
Why these Hasselback Potatoes work
The Cuts Are Doing the Crisping Work
A whole roasted baby potato has a limited surface area to crisp against the pan. The hasselback cuts change that dramatically. Slicing thin ridges across the top without cutting all the way through exposes multiple inner surfaces that would normally stay soft and steamy inside the potato. Those surfaces dry out and crisp in the oven while the bottom stays intact. More cuts mean more crispiness, which is why getting them as thin and even as possible matters. The chopstick trick is the most reliable way to get consistent cuts without splitting the potato.
Parmesan Goes Under the Potato, Not On Top
This is the detail that makes this version different from a standard hasselback recipe. Sprinkling shredded Parmesan onto the parchment in a pile the size of each potato and then placing the potato cut-side up directly on top means the cheese melts between the parchment and the potato base. As it roasts, the cheese frizzles and turns into a golden, lacy crust fused to the bottom of the potato. Adding cheese on top would give you melted cheese. This technique gives you a cheese base that adds structure, crunch, and a concentrated savory saltiness with every bite.
Finely Shredded Parmesan Melts More Evenly
Coarsely grated Parmesan has larger pieces that don't make full contact with the pan surface, which means uneven melting and gaps in the cheese crust. Finely shredded Parmesan lies flat and melts into a continuous golden layer. Use the fine side of a box grater or a microplane rather than pre-shredded. Pre-shredded Parmesan has an anti-caking coating that interferes with how it melts and can leave the crust powdery rather than crispy.
The Pesto Yogurt Dip Is the Finishing Move
A straight pesto dip would be too oily and rich against an already rich potato. Greek yogurt lightens it and adds tang that cuts through the Parmesan and olive oil flavors. Swirling rather than fully mixing keeps streaks of bright green pesto visible in the white yogurt, which also looks considerably better on the plate than a fully blended dip. Don't skip the swirl. I've made this both ways and the swirled version is noticeably better on presentation and flavor balance.
"I've always wondered how to do hasselback potatoes...this recipe made it so easy and so delicious."
Jenn (email subscriber)
Recipe
Hasselback Potatoes with Parmesan Crust and Pesto Yogurt Dip
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Ingredients
Equipment
Method
- Preheat: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut the Potatoes: 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.
- Season: Toss the potatoes with olive oil, salt, pepper, and thyme until evenly coated.
- Prep the Parmesan Base: Spread shredded Parmesan into thin piles on the baking sheet, roughly matching the footprint of each potato.
- Place the Potatoes: Set each potato cut-side up directly on top of its Parmesan pile.
- Roast: Roast for 30 to 35 minutes until the potatoes are tender and the Parmesan is golden and crispy around the edges.
- Make the Pesto: While the potatoes roast, blend basil, garlic, and Parmesan until finely chopped. With the motor running, stream in olive oil until smooth. Season with lemon juice and salt.
- Make the Dip: In a small bowl, gently swirl the pesto into the Greek yogurt. Do not overmix. Add a pinch of salt.
- Serve: Let the potatoes cool slightly, then transfer to a serving plate and serve with the pesto yogurt dip alongside.
Notes
- Place each potato between two chopsticks before cutting. This stops the knife from going all the way through and keeps the potato intact.
- Finely shredded Parmesan melts and crisps better than coarse shreds. Use a microplane or the fine side of a box grater, not pre-shredded.
- Match the size of each Parmesan pile to the footprint of the potato sitting on top. Too large and the edges burn before the potato is done.
- Swirl the pesto into the yogurt rather than stirring fully. The streaks look better and the flavor stays more distinct.
- Best served immediately while the cheese base is at peak crunch. They hold for about 15 to 20 minutes before the crust starts to soften.
Nutrition
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Let us know how it was!Chef Notes
On the Cutting Technique:
Place each potato between two chopsticks or the handles of two wooden spoons laid parallel on the cutting board. Slice thin vertical cuts across the top of the potato, stopping when the knife hits the chopsticks. This prevents you from cutting all the way through and keeps the potato intact. The cuts should be close together, about 3mm apart if you can manage it. Wider cuts give you fewer crispy surfaces. I've made these without the chopstick guide before and inevitably cut too deep on a few and split them. Takes two seconds to set up and makes the whole batch more consistent.
On the Parmesan Piles:
Match the size of each Parmesan pile to the footprint of the potato you're placing on top. Too small and the cheese crust doesn't cover the whole base. Too large and you get burned cheese around the edges. A rough circle slightly larger than the potato base is the right amount. I use about 2 to 3 tablespoons per potato, spread into a thin circle rather than a mound. Thin is key for even crisping.
On Timing and Serving:
These are best served immediately while the cheese base is at peak crunch. They hold for about 15 to 20 minutes before the cheese crust starts to soften from the steam of the potato above it. If you're making these for a group, time the roast so they come out close to when you want to serve. They're also excellent as a side dish alongside my Cheeseburger Wellington or Cornflake Crusted Hot Honey Chicken Sandwich if you want to build a full dinner around them.
On the Pesto:
Homemade pesto takes about 5 minutes with a blender or food processor and is worth making if you have fresh basil on hand. Store-bought pesto works fine here too and won't noticeably change the result in the dip. If you're using store-bought, taste it first since some brands are saltier than others and you may want to skip the pinch of salt in the dip.
Frequently Asked Questions about these Hasselback Potatoes
Hasselback potatoes are whole potatoes sliced with thin vertical cuts across the top without cutting all the way through, so the potato fans open slightly during roasting. The cuts increase the surface area dramatically, which means more crisping in the oven compared to a whole roasted potato. The technique originated at the Hasselbacken restaurant in Stockholm and has become one of the most popular ways to roast potatoes because it delivers both a crispy exterior and a fluffy interior in the same bite.
One trick: Place each potato between two chopsticks or the handles of two wooden spoons laid parallel on the cutting board. Slice thin vertical cuts across the top and the knife stops when it hits the chopsticks, keeping the base of the potato intact. This is the most reliable method for consistent cuts across a whole batch without splitting any potatoes. Aim for cuts about 3mm apart for maximum crispiness.
Placing shredded Parmesan directly on the parchment and setting the potato on top means the cheese melts between the pan and the potato base as it roasts. It frizzles into a golden, crispy crust fused to the bottom of the potato rather than just melting over the top. The result is a concentrated, crunchy cheese base with every bite rather than soft melted cheese sitting on the surface.
You can roast them up to a day ahead and reheat in a 400°F oven for 8 to 10 minutes or in an air fryer at 375°F for 4 to 5 minutes to bring the crunch back. The Parmesan crust softens slightly in storage but crisps back up well with direct heat. Do not microwave them since the moisture will soften the cheese crust entirely. The pesto yogurt dip keeps in the fridge for up to 3 days in an airtight container.
These work as a side dish alongside almost any protein. Steak and chicken are the most natural pairings for a classic meat and potatoes dinner. They also work well alongside my Cheeseburger Wellington for a more elevated dinner party plate. Leftovers are excellent crisped up in a dry frying pan the next morning and served alongside fried eggs for an easy elevated breakfast.
Mini or baby potatoes in the golf ball size range work best since they roast evenly and are easy to cut hasselback style. Larger potatoes work but require longer roasting time and the cuts need to be deeper to get the same fanning effect. If using larger potatoes, add 15 to 20 minutes to the roasting time and check for tenderness with a knife before pulling them from the oven.
Questions about the Pesto Yogurt Dip
Yes. Store-bought pesto works fine in the dip and won't noticeably change the result. Taste it before using since some brands are saltier than others and you may want to skip the pinch of salt in the dip. Homemade pesto takes about 5 minutes with a blender and is worth making if you have fresh basil on hand, but this is not a recipe that requires it.
Yes. Sour cream is the closest substitute in terms of fat content and tang. Skyr works similarly. Both give you the same light, tangy base that balances the richness of the pesto. Non-fat Greek yogurt has too much water content and makes the dip thin and loose. Stick to full-fat or 2% for the right consistency.
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Made these last night- a small batch to hedge my lack of skills and they were totally awesome. TY for posting and congrats on the new website. I followed you here from Substack- hoping your videos make it over here! They were my ab fab in my feed!
Woo hoo, so glad you loved these and thank you Kara for being part of the journey! YES - the videos are on their way. I'm hoping to have many of them on here by the end of the month, and eventually they will all be here!
Amazing! Congratulations again, I didn't meant to take away from your new website by complaining about the videos- it all comes from a place of love for what you are putting out into the world. THANK YOU!