Hasselback Potato With Crumb Topping Recipes

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.

Steps:

• 1. Preheat oven to 200C Wash and dry potatoes so they're pretty. Thinly slice them partway, Hasselback style. Place them in a baking dish lined with baking paper.
• 2. Add melted butter to olive oil and mix well. Use half of this mixture to brush onto the potatoes, in between slices as well as you can be bothered.
• 3. Season potatoes with salt and pepper and cook in oven for 40 minutes or until cooked through.
• 4. Meanwhile, in a bowl add the remaining oil and butter mixture. Add in the remaining ingredients including the Panko crumbs. Stir well.
• 5. When potatoes are done, remove tray from oven and set oven to grill.
• 6. Take spoonfuls of breadcrumbs and pat onto each potato. Try to spread the crumbs well so they cover as much of the potato top as possible (mine hardly do so dont be alarmed if you think you are running out of topping, it just depends on the size of your potatoes).
• 7. Grill potato tops for a few minutes until golden
• 8. Serve with practically anything!

Steps:

• Heat oven to 375°F. In large bowl, stir together 3 tablespoons melted butter, the brown sugar, vinegar, shallot, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices.
• Pick up potatoes by the handful, and place slices one 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 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. In small bowl, mix bread crumbs, 1 tablespoon melted butter and the thyme. Sprinkle casserole with bread crumb mixture. Bake 12 to 17 minutes or until potatoes are fork-tender and bread crumb mixture is golden brown. Garnish with parsley. Let stand 10 minutes before serving.

Steps:

• Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato). Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).
• Meanwhile, prepare the topping for the fish. Blitz the bread in a food processor into breadcrumbs (or grate it). Combine the breadcrumbs with the orange zest, dill, garlic and seasoning. Season the cod, put it on a baking tray and top with the crumb.
• Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes. Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with cr ème fraîche and steamed vegetables, if you like.

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.

Steps:

• For the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• Combine the butter, oil, paprika and 1/2 teaspoon salt in a small bowl.
• Use a sharp knife to cut 1/8-inch-thick slices crosswise through each potato, slicing about two-thirds of the way through so that the potatoes remain intact.
• Put the potatoes on the prepared baking sheet and brush with about half of the paprika butter, trying to get some of the butter between the slices. Bake until about halfway cooked and slightly pliable, about 30 minutes. Use a fork to gently apply pressure to the tops of the potatoes to fan the slices slightly. Brush in-between the slices with the remaining butter, then bake until cooked through and slightly crispy on top, about 35 minutes more.
• For the pistachio crumble: Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3 to 4 minutes. Stir in the parsley.
• Serve the sweet potatoes sprinkled with the pistachio crumble.

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.