Black Pepper Hasselback Potatoes Recipes

BLACK PEPPER HASSELBACK POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving spoon and cut widthways at 3mm intervals - cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.
• Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.

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 (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.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.
• Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through - the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin.
• As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices.
• Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes.
• Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don't want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.

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.

HASSELBACK POTATOES

Steps:

• Preheat oven to 220°C Spray a shallow baking dish with olive oil.
• Cut a thin slice from the bottom of each potato. Place cut side down on a work surface. Lay a wooden spoon parallel to potato. With base of knife resting on spoon handle, thinly slice each potato without cutting all the way through.
• Place potatoes in prepared dish. Fan slices. Brush with 1TB of butter. Sprinkle with pepper. Bake for 1 hour.
• To prepare desired topping, combine ingredients in a bowl. Mix well. Sprinkle over potatoes. Drizzle with the remaining butter. Bake for 15 minutes. serve immediately.

HASSELBACK POTATOES

Steps:

• Preheat oven to 450 degrees.
• Clean the potatoes with skins on. Cut slits on top of each potato approximately 1/8 inch apart (careful not to go all the way through). [Chop sticks or wooden spoons along each side will help prevent cutting all the way through the potato.] Place on baking sheet.
• Place a garlic sliver between each slit. Sprinkle with salt and pepper. Drizzle with olive oil.
• Bake 1 hour. Baste with pan oil then bake another 30 minutes. [The potatoes will gently arch as the slits slightly fan out making for a pretty as well as tasty presentation.].