Description
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.
Ingredients
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
Instructions
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~380 kcal per serving
- Fat: ~22g
- Carbohydrates: ~36g
- Protein: ~5g