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.
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.
HASSELBACK POTATOES
Try these easy crispy-edged Hasselback potatoes (aka accordion potatoes) and you may never return to regular baked potatoes again.
Categories side dish
Time 50m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. With a sharp knife, make vertical slits in potatoes, 1/8- to 1/4-inch apart, being sure to stop at least 1⁄4 inch before bottom (do not cut all the way through).
- Gently toss potatoes with oil and ½ teaspoon each flaky sea salt and pepper. Transfer to rimmed baking sheet, cut sides up. Roast until tender, golden brown, and crisp, 45 to 50 minutes.
- Meanwhile, in small bowl, combine butter and scallions. Dollop each potato with scallion butter.
HASSELBACK POTATOES
Delicious and beautiful- they turn golden and fan out during baking. Wonderful side for a holiday dinner with beef, pork or lamb.
Provided by Cathy Z from Kauai
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Put a chopstick or pencil along each long side of the potato so you don't cut through to the counter. Using a sharp knife, cut potatoes almost through cross-wise in 1/8" thick slices. Place in ice water to prevent darkening.
- Drain well and put in shallow baking pan. Brush with butter (or drizzle).
- Bake until tender- about 1-1/2 hours, basting occasionally with cream and pan drippings. Sprinkle with cheese in last few minutes.
Nutrition Facts : Calories 263.1, Fat 15.8, SaturatedFat 9.9, Cholesterol 49.6, Sodium 71.8, Carbohydrate 28.1, Fiber 2.5, Sugar 1.2, Protein 3.6
HASSELBACK POTATOES
Try something different with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes. Using same-sized potatoes will help them cook through evenly
Provided by Anna Glover
Categories Side dish
Time 1h15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 394 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY HASSELBACK POTATOES
These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!
Provided by Kookaburra
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 201.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.1, Sodium 192.9, Carbohydrate 37.8, Fiber 5, Sugar 1.7, Protein 4.5
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
HASSELBACK POTATOES (HASSELBACKSPOTATIS)
Posted for Zaar World Tour 2005. The chef, Helene Henderson, has updated this classic recipe by adding garlic, lemon and parsley. I changed this slightly to specify 1 tablespoon olive oil because she suggested simmering the garlic for 15-20 minutes in half a cup of oil and draining all except for 2 tablespoons. That would have mistakenly affected the calculation of the fat content. You could use 2 tablespoons, or just use 1 tablespoon. From The Swedish Table. I have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Fahrenheit.
- Cut thin, cross-length slices three quarters of the way into each potato, and eighth of an inch apart (or as close as you can), being careful not to cut all the way through. Place in bowl of cold water to prevent discoloring. Set aside.
- To prepare the topping, in small saucepan heat 1/2 cup olive oil over low heat, add garlic, and simmer until garlic is soft, about 15-20 minutes. Drain and set aside 1 tablespoon of oil. Combine garlic, bread crumbs, lemon zest, parsley, butter and salt and pepper. (Reserving lemon juice for later.).
- Remove potatoes from water and pat dry with paper towels. In small baking dish, place potatoes cut side up. Divide bread-crumb mixture evenly over potatoes, and press gently into cuts using your fingertips.
- Bake until potatoes are soft and browned on top, about 45 minutes. If the topping starts to burn before potatoes are done, cover loosely with aluminum foil.
- While potatoes are baking prepare the vinaigrette by whisking 1 tablespoon of reserved oil into lemon juice and season with salt and pepper. Spoon a small amount of vinaigrette onto each potato.
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