HASSELBACK NEW POTATOES WITH OREGANO
Looking for something different to try with your new potatoes? This fun looking side dish makes for beautifully tender potatoes that soak up all the herby flavours
Provided by Rosie Birkett
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef's knife - the spoon will stop you from cutting all the way through the potato.
- Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they're coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
Nutrition Facts : Calories 136 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
HASSELBACK POTATOES
Steps:
- Preheat the oven to 425 degrees F.
- Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.
- In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.
GARLICKY HASSELBACK SWEET POTATOES
Tender in the middle, with charred ruffles on top, hasselback potatoes - sliced thinly all the way through so that they fan open like an accordion - are the ultimate treat for people who can't choose between creamy and crisp. In this recipe, the sweet potatoes are halved first, so they cook faster and so their flat sides sear in the hot pan, leaving a caramelized edge. If your spice cabinet is fully stocked, try adding red-pepper flakes, smoked paprika or dried oregano to your garlic-butter mixture. A sprinkling of chopped parsley, right before you're ready to eat, would also be welcome. Serve these as you would roasted potatoes, like alongside roast chicken.
Provided by Sarah Jampel
Categories dinner, vegetables, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
- Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make 1/8-inch slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom. (A serrated knife makes the job easier. You can also lay chopsticks down on either side of the potato to keep the knife from slipping through the potato.)
- Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with 1/2 teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
- Meanwhile, add the butter to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the butter is melted.
- Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there's more room between each one. Use a brush to generously coat the potatoes with garlic butter (the more you get inside the slices, the better). Reserve any excess.
- Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Brush with reserved garlic butter, and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams
HASSELBACK POTATOES
Steps:
- Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
- Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
- Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
- Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.
FABIENNE'S HASSELBACK POTATOES
These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!
Provided by Fabienne Riesen
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Thinly slice each potato several times, stopping just short of cutting all the way through.
- Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
- Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 22.5 g, Cholesterol 0.7 mg, Fat 9.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 82.3 mg, Sugar 0.1 g
HASSELBACK POTATOES
These are so easy to make and go with just about anything. It's a great change to the usual baked potato. You can use a different kind of cheese if you like. Hope you enjoy.
Provided by Nimz_
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/8 inch slices, cutting only 3/4 through.
- Place cut side up in greased baking dish.
- Brush with butter.
- Sprinkle with salt and pepper.
- Bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice .
- Mix cheese and bread crumbs.
- When potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. Bake until tender, 20 to 30 minutes.
Nutrition Facts : Calories 213.8, Fat 9.1, SaturatedFat 5.7, Cholesterol 24, Sodium 277.6, Carbohydrate 29.3, Fiber 2.6, Sugar 1.4, Protein 4.6
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GARLIC & OREGANO HASSELBACK POTATOES RECIPE | WOOLWORTHS
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Cuisine ScandinavianCategory Side DishesServings 8Total Time 1 hr 20 mins
- Preheat oven to 180°C. Line a large baking tray with baking paper. Using a small sharp knife, cut deep slices every 3mm across potatoes, taking care not to cut right through.
- Brush potatoes with oil to coat and push garlic slices into cuts. Transfer to tray, cut sides up, and season. Bake for 40 minutes.
- Remove potatoes from oven and cool slightly. Gently squeeze potatoes to open out the cuts and insert oregano sprigs. Return to oven and bake for a further 20 minutes or until golden. Serve.
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