Crispy Crosshatch Parmesan Potatoes

sides / gluten free / grain free / meat free

If you need a super delicious, unique recipe to make for Thanksgiving or Friendsgiving this year, look no further. These crispy hasselback parmesan potatoes are your answer!

Just look at them! You can basically hear the crunch from the photo! They truly as so crispy and flavorful, and it has everything to do with the hasselback style. Cutting the potatoes allows more edges to get crispy and for the butter and herbs to seep inside the potato instead of just sitting on top. And cutting them is honestly pretty therapeutic, at least for me!

There aren’t many ingredients needed to make this amazing side dish. Here what you need to make these crispy hasselback parmesan potatoes:

• russet potatoes

• butter

• garlic

• lots of rosemary, sage and thyme

• parmesan

• salt + pepper

After peeling the potatoes and scoring them to get the crosshatch pattern, you will mix all the other ingredients and brush both sides with the mixture. These are basically “twice baked”. You will take them out, brush the tops again, and throw them back in the oven. And always, always, ALWAYS top with more parmesan. It’s just necessary in every situation.

CRISPY CROSSHATCH PARMESAN POTATOES

ingredients:

• 2-3 russet potatoes

• 4 tbsp butter, room temp

• 2 cloves garlic, minced

• 1 tbsp chopped rosemary

• 1 tbsp chopped sage

• 1 tbsp chopped thyme

• 2 tbsp parmesan

• salt + pepper

directions:

1. preheat oven to 400 F.

2. peel the potatoes and slice them about 1/4” thick.

3. using two skewers, align each along the top and bottom of your potato slice. cut lines straight up and down along the length of the potato slice. the skewers should help you from cutting all the way through the potato. turn the potato 90 degrees and do the same thing, not cutting all the way through the potato. you should have the crosshatch pattern now. repeat for all slices.

4. arrange your slices crosshatch face up on a baking sheet lined with greased parchment paper.

5. mix all the other ingredients together and brush the tops of the potatoes. turn the potatoes over and brush the bottoms.

6. bake for 20 minutes. then take the potatoes out, turn them over so the crosshatch face is up, and brush again with the butter and parmesan mixture.

7. bake again for another 20 minutes.

8. top with some more salt and parmesan!

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