Crispy Hasselback Potatoes With Rosemary And Sea Salt Recipes

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HASSELBACK POTATOES



Hasselback Potatoes image

These salty, crispy roasted Hasselback Potatoes are one of my favorite ways to prepare potatoes, especially when you get them good and salty with sea salt!

Provided by Karlynn Johnston

Categories     Side Dish

Time 1h10m

Number Of Ingredients 5

4 Russet potatoes (washed with skin on)
2-3 tablespoons of vegetable oil
flaked sea salt
butter for melting on top
parsley flakes to garnish

Steps:

  • Preheat your oven to 450°F. Line a small baking sheet with foil.
  • Place each potato between two small wooden spoons, so that the spoons are running along the LENGTH of the potato. You want to cut across the width of the potato, not cut it length-wise.
  • Using a sharp knife,width-wise slice the potato about every 1/8-inch. The wooden spoons are going to stop you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!
  • Place the sliced potatoes on the baking sheet and brush them with the vegetable oil, then sprinkle with the sea salt.
  • Bake the potatoes for 55 to 60 minutes or until the potatoes are tender and the skin is crispy.
  • Remove and place a pat of butter on top of each one, letting it melt and soak in. Sprinkle with parsley to serve!

Nutrition Facts : Calories 226 kcal, Carbohydrate 38 g, Protein 5 g, Fat 7 g, SaturatedFat 6 g, Sodium 11 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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

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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