Crisscross Roasted Potatoes Food

CRISSCROSS POTATOES

Steps:

• Preheat oven to 375 degrees for convection or 400 degrees for standard. Put oil and butter in 11 x 17 casserole pan and place in oven to melt butter.
• Wash and dry potatoes. Cut each in half. Cut lines in each potato in a hashtag pattern (crisscross).
• Remove hot casserole dish from oven. Sprinkle a liberal amount of kosher salt across the bottom of the casserole pan and place potatoes, cut side down, in pan. Drizzle a bit of the oil - butter mix over the top of the potatoes and salt well.
• Place potatoes in oven until cooked through, soft and well browned, about an hour, depending on the size of the potatoes.
• If you are using a microwave safe casserole dish (no metal please!) you can microwave the potatoes before placing in the oven in order to shorten the cooking time. When I'm in a hurry, I often microwave the potatoes for 10 minutes on high before cooking. This will cut the cooking time in half.

CRISSCROSS ROASTED POTATOES

Steps:

• Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato.
• Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern.
• Be sure not to cut all the way to the bottom.
• Place potatoes in ice water for 30 minutes.
• Dry potatoes and place in a baking pan.
• Brush with melted butter.
• Mix spices together and sprinkle on top of potatoes.
• Bake at 425°, turning and basting every 15 minutes for 45 minutes or until tender.

CRISS CROSS POTATOES

Steps:

• Scrub the potatoes and cut in half lengthwise.
• Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern.
• Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour.
• Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.

CRISS CROSS POTATOES

Steps:

• Scrub potatoes and cut in half lengthwise. Make diagonal slits, about 1/4 inch deep in cut surface of potato, forming crisscross pattern. Brush cut surfaces with butter. Season with salt. Place in shallow pan and bake at 400°F for 40 minutes. Sprinkle with paprika. Bake 10 more minutes or until potato is soft.

DIAMOND-CUT ROAST POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice a small piece off the round part of each potato half, so they sit flat on a surface with the large flat sides facing upwards. Score the flat sides in a diamond pattern, cutting down about 1/2 inch and being careful not to cut all the way through.
• Drizzle 1/2 of the oil over the diamond cuts, sprinkle with 1/2 of the paprika, and season with salt. Place potatoes, seasoned side down, on the prepared baking sheet. Drizzle the other side with the remaining oil, paprika, and salt.
• Roast in the preheated oven for 30 minutes. Flip potatoes and roast until cooked through, about 30 more minutes.

CHOCOLATE CHIP CRISSCROSS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
• Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
• Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
• Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

CRISSCROSS SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
• Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
• Drain potatoes; return to pan. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
• Bake 15 to 20 min. or until heated through.

CRISP ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees. Cover potatoes with water by 2 inches in a medium pot. Bring to a boil, season with salt, and reduce heat to a rapid simmer. Cook until potatoes are tender when pierced with a fork, about 20 minutes; drain. Gently smash each potato until slightly flattened but still in one piece (edges will split).
• Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet in a single layer and brush tops with remaining 1 tablespoon oil. Bake until golden brown and crisp, flipping once, about 25 minutes. Remove from oven, season with salt, and serve.