Duck Fat Hasselback Potatoes with Parmesan: Crispy, Fancy, and Unfairly Addictive

What the heck is this?
This is what happens when elegance and comfort food have a baby. Hasselback potatoes are basically roasted potatoes’ glow-up cousin — thinly sliced but still whole, crispy on the outside, creamy on the inside, and absolutely begging for something rich to soak into all those little ridges. Enter: duck fat. It adds crazy depth and flavor and turns your average potato into something out of a five-star steakhouse. Top that with nutty, golden parmesan and some flaky salt? You’ve officially arrived at side dish royalty.

Why You’ll Love This Recipe
Ridiculously crispy edges, thanks to all those thin cuts.
Duck fat = next-level flavor and richness (like butter, but bolder).
Parmesan melts into a savory, golden crust.
They look fancy but are surprisingly easy to pull off.
Pairs with literally anything — steak, roast chicken, even just a fried egg.

The Good Stuff You’ll Need
4 medium Yukon Gold potatoes (or small russets — just avoid huge ones)
1/3 cup duck fat, melted (plus extra if needed)
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 cloves garlic, minced or grated
1/2 cup freshly grated parmesan cheese
Optional for finishing: chopped fresh thyme or rosemary, flaky salt, extra parm

Let’s Do This
Step 1: Prep Your Potatoes
Preheat oven to 425°F (220°C). Place a potato between two wooden spoons or chopsticks to act as guards, then slice thinly across the potato, about 1/8 inch apart — but don’t cut all the way through. Those spoons will keep you from slicing too deep. Repeat with all potatoes. Place them cut-side up in a baking dish or cast iron skillet.

Step 2: Duck Fat Magic
Mix the melted duck fat with the minced garlic, salt, and pepper. Brush the mixture all over the potatoes, making sure it gets down into the cuts. Be generous — this is the good stuff.

Step 3: Bake Round One
Roast uncovered for 45 minutes. Every 15 minutes, brush the potatoes with the hot duck fat pooling in the bottom of the pan. This keeps everything moist and flavorful while creating that insane crisp factor.

Step 4: Cheese It Up
After 45 minutes, sprinkle parmesan all over the tops of the potatoes, gently prying open the slices a bit so cheese can sneak inside. Roast for another 10–15 minutes, until the tops are golden and crispy, the cheese is melted, and the insides are soft and creamy.

Step 5: Finish and Flex
Sprinkle with fresh herbs and flaky salt. Add a final dusting of parmesan if you’re feeling dramatic (you should be). Serve immediately while they’re hot and crunchy on the outside, buttery inside, and full of garlicky-duck-fat-parm magic.

Serving Suggestions
These slay alongside steak, roast duck (obviously), pork tenderloin, or even as a luxe brunch side with eggs and greens. Want to go full comfort mode? Drizzle with sour cream or aioli and eat with a spoon.

Switch It Up
Use ghee or clarified butter if duck fat isn’t available.
Add a pinch of cayenne or smoked paprika for heat.
Try Gruyère or pecorino instead of parmesan for a different flavor profile.
Make them mini with baby potatoes for appetizer vibes.

Make-Ahead Tips
You can slice the potatoes a few hours ahead — just keep them submerged in water in the fridge to prevent browning. Dry well before roasting.
Leftovers can be reheated in a 400°F oven for 10–15 minutes to bring back the crisp.
Don’t freeze these — the texture won’t hold.

Questions People Actually Ask
Q: What’s the best potato for this?
A: Yukon Golds are ideal — creamy inside, crisp outside. Russets also work but may fall apart more easily.

Q: Where do I get duck fat?
A: Look in the refrigerated or frozen section near the meat or specialty fats. Whole Foods, butcher shops, and even Amazon carry it.

Q: Can I make it vegetarian?
A: Sure — use olive oil or ghee instead. Still delicious, but the duck fat is hard to beat.

Q: Do I need to peel the potatoes?
A: Nope! The skins help them hold their shape and add extra crisp.