• 4 medium-sized potatoes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted


  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes and pat them dry. Slice off a thin layer from the bottom of each potato so that it sits flat. Then, using a sharp knife, slice the potato crosswise into thin slices, making sure not to cut all the way through. Leave about 1/4 inch of uncut potato at the bottom to hold the slices together.
  3. Place the sliced potatoes on a baking sheet lined with parchment paper. Brush the potatoes with olive oil, making sure to get oil in between the slices.
  4. Sprinkle the potatoes with salt and pepper to taste.
  5. In a small bowl, mix together the minced garlic, chopped rosemary, and chopped thyme. Sprinkle the mixture over the potatoes.
  6. Bake the potatoes in the preheated oven for 30-35 minutes, until they are starting to turn golden brown.
  7. Remove the potatoes from the oven and sprinkle them with Parmesan cheese. Drizzle the melted butter over the top of the potatoes.
  8. Return the potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the potatoes are fully cooked.
  9. Serve the Hasselback potatoes hot, garnished with additional herbs if desired. Enjoy!