Crispy Hasselback Potatoes With Rosemary And Sea Salt Recipes

CRISPY HASSELBACK POTATOES

Crispy Hasselback Potatoes image

Vertical slicing and an extra-long roast in the oven make these potatoes both beautiful and delicious. Look at all those crispy edges!

Provided by Sally Vargas

Categories Side Dish

Time 1h30m

Yield 6

Number Of Ingredients 5

Ingredients

6 Yukon gold potatoes, about 6 ounces each
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
3 tablespoons chopped fresh parsley, plus more for garnish
Flaky sea salt, to taste

Steps:

Preheat the oven to 425ºF

Nutrition Facts : Calories 287 kcal, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, Sodium 116 mg, Sugar 2 g, Fat 15 g, UnsaturatedFat 0 g

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

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