Ingredients You’ll Need
Baby Or Small Russet Potatoes
Small russet potatoes work especially well because they’re starchy and become fluffy inside. Yukon Gold potatoes are another good choice if you prefer a naturally buttery texture.

Butter And Olive Oil
Melted butter adds richness, while a little olive oil helps coat the potatoes and encourages browning during the final broiling step.

Garlic
Fresh minced garlic gives the potatoes a savory flavor that works its way into the cuts. Garlic powder can be used in a pinch, but fresh garlic is worth using here.

Parmesan
Finely grated Parmesan adds a salty, nutty finish. Add some during cooking and reserve a little for the top before broiling.

Seasonings
You’ll need salt, black pepper, and dried Italian seasoning or fresh herbs such as rosemary or thyme. A little chopped parsley at the end adds freshness.

How To Make Crockpot Hasselback Potatoes
Prepare The Potatoes
Wash and scrub the potatoes well, then pat them completely dry. Place one potato between two chopsticks or the handles of two wooden spoons.

Using a sharp knife, make thin slices about ⅛-inch apart, cutting down toward the bottom but stopping before you slice all the way through. The chopsticks help prevent the knife from reaching the cutting board.

Repeat with the remaining potatoes.

Make The Garlic Butter
Melt the butter and stir in the olive oil, minced garlic, salt, pepper, and Italian seasoning. Brush the mixture generously over the potatoes, working some of it into the cuts with a pastry brush.

Don’t worry if the slices don’t separate much at first. They’ll open slightly as the potatoes soften.

Slow Cook Until Tender
Lightly grease the crockpot and arrange the potatoes cut-side up in a single layer if possible. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, depending on the size of the potatoes.

Start checking toward the lower end of the cooking time. A thin knife or skewer should slide easily into the center of the thickest potato when they’re done.

Add Parmesan And Crisp The Tops
Transfer the cooked potatoes carefully to a baking sheet. Brush with any remaining butter mixture, sprinkle with Parmesan, and place them under a hot broiler for about 2–4 minutes.

Watch them closely because Parmesan can go from golden to burnt quickly. Remove them when the tops are browned and the edges of the slices look crisp.

Finish with chopped parsley and a final pinch of Parmesan if desired.