Caprese Hasselback Potatoes Food

HASSELBACK POTATOES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.
• Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through - the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin.
• As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices.
• Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes.
• Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don't want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.

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.

HASSELBACK TOMATO CAPRESE

Steps:

• Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
• Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
• Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.

HASSELBACK CAPRESE TOMATOES

Steps:

• Cut thin lengthwise slice off one side of each tomato; discard. Place 1 tomato, cut side down on cutting board. Starting at top of tomato, cut tomato vertically into 11 thin slices, being careful to not cut all the way through to bottom of tomato. Repeat with remaining tomatoes.
• Place tomatoes on serving plate. Insert 5 each cheese and basil pieces alternately between cuts in each tomato.
• Drizzle with dressing; sprinkle with pepper.

HASSELBACK POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
• Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins - 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.