Garlic + Parmesan Hasselback Potatoes

Garlic + Parmesan Hasselback Potatoes
  • 4Servings


  • 2 pounds hasselbacked (see Tip) large fingerling potatoes
  • 1 stick room-temperature butter
  • 2 minced garlic cloves
  • 1 teaspoon dried oregano
  • Salt and pepper
  • About 1 cup (3 oz.) Parmesan


Place potatoes on a foil-lined rimmed baking sheet. In a small bowl, mash butter with garlic and oregano; season generously with salt and pepper. Using a vegetable peeler, shave Parmesan; slide between about half the potato slices. Brush some garlic-herb butter on top of the potatoes. Roast at 425 degrees , 10 minutes; brush with more garlic-herb butter. Roast until tender, about 10 minutes more. Broil until browned, 1 to 3 minutes. Season; brush with remaining garlic-herb butter.