HASSELBACK POTATOES
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
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
ROASTED BABY HASSELBACK POTATOES
Hasselbacks are the best known of the Swedish potato recipes. The original uses butter and bread crumbs, and sometimes Parmesan. Bay leaves are a favorite Scandinavian herb. The potatoes are slices deeply, almost to the base so that the slices open out slightly like a fan when cooked and the edges get beautifully crisp and golden. Serve as an accompaniment to roast or grilled meat or poultry, baked salmon, or pan-fried white fish.
Provided by Chris Simmons
Categories Roasted Potatoes
Time 50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 32.6 g, Cholesterol 2.5 mg, Fat 4.5 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 18.2 mg, Sugar 1.5 g
HASSELBACK POTATOES
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.
Provided by POMPIER850
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 41.1 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 171.2 mg, Sugar 1.9 g
HASSELBACK ROASTED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes and rinse to remove any traces of dirt. Cut into the potatoes into uniform pieces. (This will help in cooking time if they are all similar.) Take a sharp knife and beginning on 1 end, cut about 2/3 through the potato. Repeat the same incision from 1 end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato.)
- Place the potatoes in a large saucepan and cover with water. Add a pinch of salt and cook until just tender. (Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.)
- Preheat the oven to 375 degrees F.
- Drain the potatoes and place them on absorbent toweling to remove excess water. Mix the flour and salt and pepper, to taste, in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.
- To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil. Transfer to a serving dish and garnish with the parsley.
HASSELBACK POTATOES
A simple yet unusual presentation for a garlic roasted potato from Susie Fishbein's Kosher by Design series.
Provided by baezus
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 5
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.].
Nutrition Facts : Calories 111, Fat 0.1, Sodium 5.4, Carbohydrate 25.6, Fiber 2.3, Sugar 1.1, Protein 2.5
HASSELBACK ROASTED POTATOES
There are many different versions and recipes for Hasselback Potatoes, all of which seem to be very good, but this is the way I like them.
Provided by Alan Leonetti
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and rinse to remove any traces of dirt. Put a chopstick or pencil along each long side of the potato so you don't cut through to the counter. Using a sharp knife, cut potatoes almost through cross-wise in 1/8" thick slices. Repeat the same incision from one end of the potato to the other, spacing the cuts uniformly. The idea is to create the look of a fan, which is why you don't cut all the way through the potato.
- Preheat oven to 375 degrees F.
- Place the potatoes into a large saucepot and cover with water. Add a pinch of salt and cook until just tender. Do not overcook. The potatoes should remain a little hard, as they will continue to cook during roasting.
- Drain the potatoes and place them on paper towels to remove excess water.
- Mix the flour, garlic, salt and pepper in a bowl and carefully toss with the already blanched potatoes. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.
- To finish, scoop the potatoes with a slotted spoon onto paper towels to drain any excess oil. Transfer to a serving dish and garnish with a dollop of sour cream and sprinkle parsley.
Nutrition Facts : Calories 350, Fat 18.4, SaturatedFat 1.4, Sodium 13.8, Carbohydrate 42.8, Fiber 5.1, Sugar 1.9, Protein 5
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