Description

These crispy Hasselback potatoes are thinly sliced and brushed with a garlicky butter mixture, then baked until golden and crispy on the edges while remaining fluffy inside. Topped with melted Parmesan cheese and fresh herbs, they're paired perfectly with a tangy and creamy garlic dipping sauce made from Greek yogurt, mayonnaise, and grated garlic. This easy yet impressive side dish is perfect for family dinners, holiday meals, or cozy weekend gatherings.

Ingredients

For the Potatoes:

3 medium russet or Yukon Gold potatoes
2 tablespoons melted butter (28 g)
2 tablespoons olive oil (30 ml)
Salt and black pepper, to taste
1 garlic clove, finely grated
¼ cup grated Parmesan cheese (50 g)
Fresh herbs or greens for garnish (e.g., parsley, chives)

For the Creamy Garlic Sauce:

¼ cup thick Greek yogurt or sour cream (50 g)
¼ cup mayonnaise (50 g)
1 garlic clove, finely grated

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Instructions

Preheat oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to crisp the potatoes nicely.
Slice potatoes: Wash the potatoes thoroughly and slice thinly across the top about ⅛ inch apart, stopping just before cutting all the way through. Use chopsticks placed along the sides as a guard to avoid slicing fully through.
Prepare garlic butter: In a small bowl, mix melted butter, olive oil, grated garlic, salt, and black pepper to create a flavorful garlic butter mixture.
Brush potatoes: Generously brush the garlic butter between and over the potato slices so it seeps into the slits for maximum flavor.
Bake potatoes: Place potatoes on a baking tray and bake in the preheated oven for 45–50 minutes, occasionally basting with pan drippings to baste and help crisp edges till golden and crispy.
Make creamy garlic sauce: While the potatoes bake, in a small bowl, mix Greek yogurt (or sour cream), mayonnaise, and grated garlic until smooth and creamy. Set aside.
Finish and serve: Remove potatoes from the oven, immediately sprinkle grated Parmesan and chopped fresh herbs on top. Serve hot with the prepared creamy garlic sauce on the side for dipping.

Notes

Choose potatoes of similar size so they bake evenly and look uniform.
Use chopsticks or wooden spoons as guards when slicing, to prevent cutting through the potatoes.
Baste the potatoes a few times during baking for extra crispiness.
If edges brown too fast, loosely cover potatoes with foil partway through baking.
Turn on the broiler for the last few minutes for extra crisp edges, watching carefully to avoid burning.
Let potatoes rest briefly after baking to allow slices to firm up slightly.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or air fryer for best crispiness.
Do not freeze as texture will deteriorate.
Leftover sauce should be stored separately and stirred before serving again.