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crispy parmesan hasselback potatoes with crispy parmesan edges
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5 from 1 vote

Hasselback Potatoes with Parmesan Crust and Pesto Yogurt Dip

Mini potatoes cut hasselback-style, tossed in olive oil and thyme, and roasted directly on a Parmesan crust until golden and crispy. Served with a swirled pesto Greek yogurt dip. Ready in 55 minutes and genuinely one of the better potato side dishes I make.
Course Appetizer, Side Dish
Cuisine American
Keyword baked potatoes, crispy potatoes, hasselback potatoes, parmesan potatoes, potatoes, yogurt dip
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Calories 689kcal
Author Chef Josh

Equipment

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: 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.
    Hand slicing a potato on a wooden cutting board with a knife.
  • Season: Toss the potatoes with olive oil, salt, pepper, and thyme until evenly coated.
    Yellow potatoes being washed in a glass bowl for cooking or preparation.
  • Prep the Parmesan Base: Spread shredded Parmesan into thin piles on the baking sheet, roughly matching the footprint of each potato.
    Freshly shredded cheese on parchment paper for cooking or baking.
  • Place the Potatoes: Set each potato cut-side up directly on top of its Parmesan pile.
    Close-up of fresh baby potatoes with herbs and seasoning.
  • Roast: Roast for 30 to 35 minutes until the potatoes are tender and the Parmesan is golden and crispy around the edges.
    Close-up of roasted baby potatoes seasoned with herbs and spices.
  • 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.
    Crispy potatoes served on a white plate with a bowl of potatoes in the background.

Video

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

Serving: 1serving | Calories: 689kcal | Carbohydrates: 36g | Protein: 25g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 1496mg | Potassium: 875mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 37mg | Calcium: 656mg | Iron: 2mg