Its Official Im Now Serving Baby Hasselback Potatoes With Everything Recipes

HOW TO MAKE HASSELBACK POTATOES PERFECTLY

Steps:

• Pre-heat the oven to between 200 and 220 C (400 to 425 F/Gas 6 to 7).
• Cut 'slits' into each potato from end to end (starting at one end and working across). The slits are best cut thin - about 3 mm (⅛ inch) apart. Hold the potato firm and cut straight down into it (being careful of your fingers). Don't cut all the way through... Stop at about the three-quarter point. (see NOTES below for tips to help).
• Once cut, place in a roasting tin and drizzle over a little olive oil.
• Using your hands, rub the olive oil into the potato skins (so that they all have a covering) and place back into the pan, slit side up.
• Season with a little salt and pepper and place in the oven.
• Roast the potatoes for about 30 minutes before removing and adding additional seasoning, herbs and melting some of the butter or garlic butter over the tops. Be sure to coax some of the butter and garlic into the 'cracks'. If you are adding other toppings that require a little time in the oven, now is the time to pop them on. (But add any cheese about 15 to 20 minutes before the end of cooking).
• Place the potatoes back into the oven and roast for a further 30 to 40 minutes or until crisp and golden.
• When ready, remove from the oven and top with the remaining butter/garlic butter.
• Serve and smile.

IT'S OFFICIAL: I'M NOW SERVING BABY HASSELBACK POTATOES WITH EVERYTHING

Steps:

• Preheat oven to 450° F. Wash and dry the potatoes. Make sure your cutting board is dry to help keep potatoes steady.
• Starting at one end of the potato, make a slice almost to the bottom, leaving at least ¼ of the potato intact at the bottom. Continue making slices across the potato, ⅛ - ¼ inch apart. Thinner slices will be get crispier, but can be more difficult to slice and remain in one piece.
• Transfer potatoes to a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.
• If potatoes have begun to fan out, drizzle with more olive oil and return to oven for 20 more minutes. Or, if potatoes are still completely closed, leave in the oven for 3-5 more minutes, and then add olive oil and continue to bake for 20 more minutes.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
• Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
• Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
• Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.

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.