Hasselback Potatoes Recipe Tv Food

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.

CHEESY HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil.
• In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
• Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
• Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
• Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

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.

SPICY HASSELBACK POTATOES

Steps:

• The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
• Anything between a moderate and high heat will be fine for these potatoes.
• Grease a baking tin or tray.
• Wash potatoes well but do not peel.
• Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
• Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
• This stops you from cutting right through to the bottom of the potato.
• Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
• (Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
• Place potatoes into the baking tin.
• Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
• Reserve some butter or margarine to baste during cooking.
• Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
• While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
• After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
• Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
• (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).

HASSELBACK POTATOES

Steps:

• Heat oven to 425 degrees. Peel the potatoes and keep them in water to prevent browning. Place potatoes into a large cooking spoon. Using a sharp knife, make slices across the potato 1/4 apart. Cut down to the lip of the spoon leaving the potato intact at the bottom. Place the potato in the water while you cut the other potatoes. Place the potatoes in a shallow pan and drizzle with half the butter. Bake for about 35 minutes. Remove from oven and sprinkle with the remaining butter, cheese and bread crumbs. Bake for about 20 more minutes or until brown.

HASSELBACK POTATOES

Steps:

• Preheat oven to 450 degrees F.
• Spray a rectangular glass baking dish with cooking spray.
• Prepare potatoes, peel and cut in half length wise and fan.
• To fan potatoes, place cut side down and slice in 1/8 inch slices.
• *Tip*Place a chopstick on each side to prevent slicing all the way through.
• Place breadcrumbs, grated cheese, olive oil, paprika, and salt in a food processor and process until mixed.
• Place potatoes in rectangular baking dish and open up fans.
• Drizzle with 1/3 cup butter, set aside remaining butter.
• Place breadcrumb mixture in a plate and with fans slightly open dip tops of potatoes in bread crumb mixture and return to baking dish.
• Cover dish with foil and bake for 30 minutes, remove foil and drizzle with remaining butter and bake for an additional 10-15 minutes.
• May drizzle with additional butter if needed.

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.