Crispy Hasselback Potatoes With Rosemary And Garlic Recipes

ROSEMARY-GARLIC HASSELBACK POTATOES

Rosemary-Garlic Hasselback Potatoes image

This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h

Yield 9

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
4 cloves garlic, finely chopped
1 1/2 teaspoons fine kosher or sea salt
1/2 teaspoon pepper
3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)
1/3 cup grated fresh Parmesan cheese
Fresh rosemary sprigs

Steps:

Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 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 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g

ROSEMARY GARLIC HASSELBACK POTATOES

Rosemary Garlic Hasselback Potatoes image

Rosemary Garlic Hasselback Potatoes by Sylvia Fountaine- feasting at home blog October-11-2014 Crispy Rosemary Garlic Potatoes cut Hasselback Style

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Side dish

Time 1h30m

Number Of Ingredients 5

Ingredients

5 Russet or Yukon gold Potatoes, scrubbed, patted dry, but not peeled
4 tablespoons olive oil- divided
8 garlic cloves Garlic Cloves- thinly slice lengthwise
6 sprigs Rosemary
Salt and pepper

Steps:

Preheat oven 425°F with a rack in the lower-middle position
Wash and dry the potatoes...leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato -but don't worry if you cut through.
Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.
Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer....and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
Garnish with fresh rosemary leaves.

Nutrition Facts : Calories 275 calories

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC

Crispy Hasselback Potatoes with Rosemary and Garlic image

Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Provided by Sommer Collier

Categories Side Dish

Time 1h15m

Number Of Ingredients 5

Ingredients

3 pounds Yukon Gold potatoes
4 tablespoons bacon grease (or olive oil)
5 cloves garlic
4 sprigs rosemary
Salt (and pepper)

Steps:

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

Nutrition Facts : ServingSize 0.5 potato, Calories 131 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 22 mg, Fiber 3 g

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