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Roasted Hasselbeck Potatoes

Roasted Hasselbeck Potatoes are thinly sliced potatoes, drizzled with olive oil, butter, parmesan cheese and cooked to crispy perfection!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 45 mins
Course Appetizer, Casserole, Main Course, Side Dish
Cuisine American


  • 6 med-large potatoes
  • 6 tbsp olive oil
  • 6 tbsp melted butter
  • 1/2 cup parmesan cheese add more if you like
  • salt
  • pepper
  • 3-4 tsp Italian spice blend *can use rosemary, parsley or any other herb


  • Preheat oven to 425 degrees. Place a piece of parchment paper or foil on a baking sheet.
  • Wash potatoes, then slice about 1/8-1/4-inch slices along the length of the potato and place onto parchment paper.
  • Drizzle melted butter and olive oil over and between slices of potatoes.
  • Salt between slices of potatoes and on top,. then sprinkle parmesan cheese between each slice of potato and over the top.
  • Sprinkle Italian seasoning over the top of the potatoes and pop into the oven for about an hour. At the 1 hour mark, check potatoes and if the tops of the potatoes seem dry, brush a little extra olive oil over the top of potatoes for extra crunch and roast for another 20 minutes.
  • When done, the middle of the potato should be tender and the outer potato should be crispy and crunchy. Then remove from oven and ENJOY!!
Keyword Baked Ravioli Casserole, Roasted Hasselbeck Potatoes, Side Dish