Roasted Hasselback Potatoes Recipes

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.

HASSELBACK POTATOES

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!

BAKED HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
• Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
• Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
• Garnish with additional Parmesan and chives.

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.

HASSELBACK ROASTED POTATOES

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.

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.