Dutch Oven Hasselback Potatoes with Parmesan and Roasted Garlic

These potatoes were made in a large cast iron skillet, but they can also be made in a Dutch oven.

Serves 6


  • olive oil
  • 6 large red potatoes
  • 6 cloves garlic, peeled and minced
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1/2 C butter, cubed
  • 1/4 C parmesan cheese, shredded


  1. Brush bottom and sides of Dutch oven with olive oil.
  2. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared oven.
  3. Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter.
  4. Bake in a 375° oven for about 1 hour or until potatoes are tender.
  5. Remove lid, sprinkle with parmesan cheese and bake for another 15–20 minutes or until crisp.

This dish can also be made in a cast iron skillet—just cover with foil while in the oven for step 4 and remove the foil for step 5.

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