Hasselback Potatoes With Brown Butter Recipes

HASSELBACK POTATOES WITH BROWN BUTTER

Steps:

• Slice 2 1/2 pounds small potatoes as directed (see left); transfer to a large bowl and add 1 large red onion (cut into wedges). Melt 6 tablespoons butter in a small skillet over medium-high heat, swirling, until browned, 2 to 3 minutes; pour into a small bowl. Whisk in 1 1/2 teaspoons smoked paprika, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle half of the brown butter over the vegetables; toss to coat. Spread on a rimmed baking sheet and roast at 425 degrees F until tender, 35 to 40 minutes. Drizzle with the remaining brown butter and roast until golden brown, 30 more minutes. Sprinkle with shredded manchego cheese, chopped chives and flaky sea salt.
• Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, like the beets at right, skip this step.)
• Position the vegetable cut-side down between the handles of two wooden spoons.
• Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.

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.

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 POTATOES

Steps:

• Preheat the oven to 375 F.
• Cut each peeled potatoe in half lenghtwise.
• Place flat side down and cut down as if making very thin slices, but leave the bottom 1/2 inch intact.
• place potatoes in large roasting pan.
• Coat potatoes with melted butter using a pastry brush.
• Pour the olive oil around the potatoes and on the base.
• Bake potatoes for 40-50 minutes.
• basting occasionally.
• Meanwhile juice the orange and zest half of it.
• Place juice, rind, and sugar in a saucepan and heat on low.
• Stir until sugar is disolved.
• Simmer for 3-4 minutes until thick.
• Remove from heat.
• When potatoes begin to brown, brush with orange glaze and return to the oven for 15 minutes or until potatoes are deep golden brown color.

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.