ROSEMARY-GARLIC HASSELBACK POTATOES
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
ROSEMARY GARLIC HASSELBACK POTATOES
Rosemary Garlic Hasselback Potatoes by Sylvia Fountaine- feasting at home blog October-11-2014 Crispy Rosemary Garlic Potatoes cut Hasselback Style
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Side dish
Time 1h30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 275 calories
ROSEMARY HASSELBACK POTATOES
If you've never prepared your potatoes Hasselback-style, you've got to try this recipe! The rosemary and olive oil add delicious flavor to this side dish.
Categories Easter comfort food side dish
Time 1h45m
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.
- Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.
- Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.
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
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