Hasselback Potatoes With Sage And Parmesan Food
HASSELBACK POTATOES WITH SAGE AND PARMESAN
Make and share this Hasselback Potatoes With Sage and Parmesan recipe from Food.com.
Provided by ImPat
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
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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- Pre-heat the oven to 425 degrees. Rub a large baking dish with oil (or line it with parchment/foil) and briefly set aside.
- In a small bowl, whisk together the olive oil, garlic, maple syrup, cinnamon and cayenne until well combined. Set aside.
- Scrub the sweet potatoes and pat them dry. If some of your potatoes don’t lie flat on a cutting board, cut a narrow slice from the bottom of the oddly shaped potato for them to rest on. Now it’s time to “hasselback” the potatoes. Place two chopsticks (you can also use two knives or two wooden spoons) on either side of each potato. Carefully cut crosswise slits into the potato at ¼-inch intervals, stopping before you cut all the way through so that the slices stay connected at the base. (The chopsticks/knives are there to stop your knife before you slice all the way through the potato.)
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- In a small bowl, whisk together the olive oil, garlic, honey, paprika and cinnamon until well combined. Set aside.
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- Preheat oven to 450 degrees. Line a baking dish (with sides at least 1 inch high) with aluminum foil and spray the foil with nonstick spray.
- Place a wooden spoon on either side of the potato. Slice 1/8-1/4-inch slices vertically into potatoes, making the slices down to about 1/2-inch from the base of the potato.Repeat with remaining potatoes.
- Combine melted butter, and crushed garlic in a large bowl and brush over the potatoes, doing your best to get some in between the slits. Don't worry if a lot of the garlic stays behind in the butter. You will get the rest in your final round of brushing the potatoes.
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