Roasted Baby Hasselback Potatoes 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.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

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.

HASSELBACK ROASTED POTATOES

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.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.