Hasselback Potatoes Hasselbackspotatis Recipes

Steps:

• Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
• Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
• Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
• Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
• Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
• Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
• Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
• Garnish with additional Parmesan and chives.

Steps:

• Cut the potatoes into thin slices 3/4 way through, leaving a small uncut portion of the potato (fan like).
• Put half of the butter and garlic in an oven proof dish and place the potatoes in the dish.
• Sprinkle with salt & pepper.
• Drizzle with remaining butter and garlic.
• Bake in 375°F oven (takes about and hour depending on the size of the potato).
• Baste occasionally with the butter in the dish.
• After 30 minutes sprinkle with the cheese and bread crumbs- do not baste after putting on the cheese and crumbs.
• Finish baking until potatoes are done and golden.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
• When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
• Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

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.

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.

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.