Bayroastedfannedpotatoeshasselbacks Recipes

EASY BAKED POTATO FANS

Steps:

• Heat oven to 400 degrees.*
• Cut each potato into "fans" by cutting almost through the potato. TIP: place the potato on a large wooden spoon, and with the potato sitting on the spoon, take a long knife and cut down until it touches the edges of the spoon. This allows you to evenly cut the potato into still-attached slices that you can fan out.
• Place the potatoes on a lined or greased baking sheet and lightly pull the pieces apart to fan them. They won't all look perfectly fanned, but that's OK.
• Pour a little of the melted butter over each potato, distributing it evenly.
• Sprinkle each with some salt and pepper to taste.
• Add about a tablespoon of grated cheese on top of each potato, pushing some of the cheese into the crevices.
• Bake 45-60 minutes or until tender. Total time will depend on the size of your potatoes. A knife inserted into the center of a potato will show how done they are.

ROASTED BABY HASSELBACK POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.
• Insert 1 bay leaf inside each sliced potato.
• Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.
• Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.

ROASTED HASSELBACK POTATOES WITH HERB BUTTER

Steps:

• 1. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
• 2. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
• 3. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes.

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.