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Parmesan Garlic Hasselback Potatoes

Parmesan Garlic Hasselback Potatoes


- 3 large russet potatoes

- ½ stick of Maple Hill 100% Grassfed Butter

- ½ cup grated parmesan cheese

- 2 cloves minced garlic

- 1 tbsp olive oil

- Thyme (or another herb of choice) for garnish


- Preheat oven to 400 degrees

- Place potatoes on a foil lined baking sheet (sprayed lightly with cooking spray)

- Place potatoes between chopsticks or spoons to assist with cutting

- Cut vertically along the potato (about ¼ in thick), making sure to not cut all the way through

- Melt the butter and add the olive oil and minced garlic

- Brush the butter mixture across each potato and in between each cut

- Place in the oven for 45 minutes

- Take out of oven and top with more butter, parmesan, and thyme over potatoes

- Put back in the oven for 10 more minutes (or until potatoes are fully cooked)

- Remove from oven and serve

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