Roasted Rosemary Hasselback Potatoes Food

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
• Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
• Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
• Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
• Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

ROSEMARY GARLIC HASSELBACK POTATOES

Steps:

• Preheat oven 425°F with a rack in the lower-middle position
• Wash and dry the potatoes...leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato -but don't worry if you cut through.
• Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.
• Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
• Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
• Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
• Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
• Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer....and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
• Garnish with fresh rosemary leaves.

ROSEMARY-GARLIC HASSELBACK POTATOES

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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• Sprinkle with remaining rosemary and serve.

HASSELBACK ROASTED POTATOES

Steps:

• Peel the potatoes and rinse to remove any traces of dirt. Cut into the potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato.)
• Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.)
• Preheat the oven to 375 degrees F.
• Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.
• To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil. Transfer to a serving dish and garnish with the parsley.

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.