Bacon Dutch Yellow Hasselback Potatoes Food

BACON DUTCH YELLOW HASSELBACK POTATOES

Steps:

• Preheat the oven to 425°F, and adjust a rack to the center. Several Bacon Dutch Yellow Hasselback Potatoes on a long, white narrow plate surrounded with fresh basil leaves
• Use a very sharp knife to slice a sliver off of one of the sides of each potato to make a base. Then make slits approximately ⅛-inch apart, horizontally, along each potato. (The slits should go about ¾ of the way down -- be careful not to cut all the way through!) Place them on the parchment-lined, baking sheet.
• Cut the bacon into very small pieces that are about the width and a bit shorter than the height of the slits in the potatoes. Try to use the pieces with the least amount of fat, and try not to use those that are only fat. This is why I say 2 to 3 slices -- it depends on the bacon you're using. (Though it's not necessary, it's easier to cut the bacon if you freeze it first for about 15 minutes.)
• Very carefully, add the pieces of bacon to each of the slits in the potatoes. If it seems too fragile, don't add bacon to the slits closest to the ends.
• Drizzle a bit more olive oil over the potatoes. Just a bit! (We don't want to make them too greasy -- but, the olive oil will help them brown nicely.
• Sprinkle with salt and pepper and roast them in the preheated 400°F oven until the potatoes are tender, about 30 minutes. (Check them after 20 minutes.)
• While the potatoes are in the oven, add the basil, garlic and olive oil to a small bowl and mix to blend. Season to taste with salt and pepper.
• Right after you remove the potatoes from the oven, use a pastry brush, or a small spoon to drizzle the basil mixture over each one. Be sure you see it seeping into the slits with the bacon -- a pastry brush will be the easiest tool to help you do so.
• Place the potatoes on a large platter and serve!

CHEESY BACON HASSELBACK POTATO RECIPE

Steps:

• Heat oven to 450ºF.
• Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.
• Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
• Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.
• Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.