Easy Hasselback Potatoes With Parmesan Rosemary Lemon Food

ROSEMARY-GARLIC HASSELBACK POTATOES

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

EASY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.
• Place potatoes on a large plate. Microwave on high power for 10 minutes.
• After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.
• Transfer the potatoes to the prepared baking dish.
• In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.
• Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.
• Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.
• Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.

EASY HASSELBACK POTATOES WITH PARMESAN, ROSEMARY & LEMON

Steps:

• Preheat oven to 425F. Wash and dry potatoes well.
• Take 2 wooden spoons or chopsticks, and place them around potatoes (working 1 potato at a time). Using a sharp knife, slice potato into 1/8-1/4 inch slices, making sure not to cut all the way through. The chopsticks or wooden spoons will help you to do this!
• Once all potatoes are sliced, place them into a large baking dish or on a baking sheet. Brush potatoes with olive oil, making sure to get between the slits. Stuff potato slits with sliced garlic and rosemary. Generously crack salt + pepper over potatoes.
• Place potatoes in the oven for approximately 60 minutes, until crisp and golden. This may vary depending on size of potatoes.
• Remove potatoes from oven, and sprinkle freshly grated parmesan cheese overtop. Return to oven and continue to bake for another 6 or so minutes, until the cheese becomes golden.
• One done, remove potatoes from oven and transfer to a serving platter. Make sure to top with any crispy cheese bits from the baking dish!
• Top potatoes with lemon zest, a squeeze of lemon juice, fresh rosemary, an extra drizzle of oil, and more salt + pepper (if desired). Enjoy immediately!

LEMON-PARMESAN ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
• Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

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 POTATOES WITH SAGE AND PARMESAN

Steps:

• Preheat oven to 200C (180C fan forced).
• Line a large baking tray with baking paper.
• To make each potato sit flat, trim and piece from each (to allow it to sit flat) and using a small sharp knife, cut thin slits in top of potatoes at 3mm intervals, being careful not to cut all the way through (I put a wooden spoon either side of the potato to prevent this happening).
• Place the potatoes, cut side up, on prepared tray and brush with oil and sprinkle with salt, sage and parmesan and bake for 1 hour or until golden and tender.