Hasselback Potatoes

The first time I saw hasselback potatoes, I was so amazed by how pretty they looked. 

Such a simple dish, yet so creative. This recipe can be enjoyed as a side or appetizer.



  • 6 small potatoes,
  • 1/2 tsp garlic powder,
  • 1 tsp dried rosemary,
  • olive oil,
  • parmesan cheese for sprinkling (optional),
  • salt and pepper.



  1. Preheat oven to 400°F.
  2. Thoroughly wash the potatoes.
  3. Next, using a knife, cut a 1/8 inch slice from the bottom of each potato, enough so they can stand firmly on their own.
  4. Place a spatula next to the potato, then thinly (about 1/8 inch) slice through each potato, without cutting through. (The spatula acts as a guide when to stop cutting).
  5. Place the potatoes in a baking dish, drizzle some olive oil on each potato.
  6. Sprinkle with garlic powder and dried rosemary.
  7. Bake the potatoes for about 50-80 minutes ( time depends on how crispy you want your potatoes to be).
  8. Finish these potatoes off by adding some grated parmesan cheese, salt and pepper.