Hasselback Potatoes With Garlic Butter Sauce Food

ROASTED HASSELBACK POTATOES WITH HERB BUTTER

Steps:

• 1. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
• 2. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
• 3. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes.

GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM

Steps:

• Preheat oven to 400 degrees F.
• Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
• Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

HASSELBACK POTATOES WITH GARLIC BUTTER SAUCE RECIPE

Steps:

• Preheat the oven to 400F. Line a rimmed baking sheet with aluminum foil and drizzle the foil with a light coating of olive oil. With two wooden spoons, set on the side of a potato, diagonally slice lengthwise, top to bottom, the potato without cutting all the way through. Do each one carefully and set on the baking sheet. The potatoes will fan out more during baking. (One of mine fell apart.) Add the chopped herbs to some olive oil (probably at least 1/4 cup) and drizzle each potato with the mixture, being sure to place it in each slit. Sprinkle generously with salt and pepper. Bake for 40 to 50 minutes, checking them 20 minutes in to see if they need a small amount of oil if they are too dry. Allow to cool for 5 minutes. Meanwhile, in a small saucepan, over medium-low heat, add the butter and garlic. Sauté until the garlic is fragrant and slightly golden, 4 or 5 minutes. Serve the potatoes drizzled with the garlic butter sauce and some optional grated cheese.