Steven Raichlen Hasselback Potatoes Food

HASSELBACK POTATOES WITH PARMIGIANO-REGGIANO

Steps:

• Step 1: Set up your grill for indirect grilling and heat to medium-high. ShareTweetPin333 Shares Step 2: Place each potato on a hasselback cutting guide or between two wooden chopsticks or pencils. Using a sharp knife, cut each potato crosswise into 1/8-inch-wide slices, but don't cut all the way through; you want the potato to stay intact. Do this right before cooking so the potato won't oxidize. (The guide or the chopsticks will prevent you from cutting too deeply.) Brush the potatoes with melted butter, forcing it between the slices. Season generously with salt and pepper. If you want to cut the potatoes ahead of time (up to 4 hours), drop them in a bowl of ice water once sliced. There's an added advantage here: This helps spread the slices apart. ShareTweetPin333 Shares Step 3: Brush or scrape the grill grate clean and oil it well. Place the potatoes on the grill grate over the drip pan away from the heat. Add the wood chunks or chips to the coals. Smoke-roast the potatoes until the slices begin to fan, 30 minutes. ShareTweetPin333 Shares Step 4: Brush the potatoes with melted butter, again forcing it between the slices, and sprinkle with the grated cheese. Continue smoke-roasting until the cheese is melted and lightly browned and the potatoes are tender, 30 to 45 minutes longer. Sprinkle with chives before serving. ShareTweetPin333 Shares

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 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.

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.