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 POTATOES
For hasselback potatoes make sure to not cut all the way through the potato when you slice them. One method is to use a couple wooden kitchen spoons placed along the bottom of the potato as you slice, keeping the knife from cutting all the way to the cutting board. See video in the post above for a visual example. Potato sizes will vary so adjust cooking times based on your potato. Keep checking by piercing the potato to check for doneness. Bake a whole casserole dish of these potatoes and it easily serves a bunch of hungry people. Just have all your toppings on the side and everyone can dress up their hasselback potatoes themselves.
Provided by Diane
Categories Side Dish Vegetables
Time 1h35m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425°F.
- Slice each potato crosswise about 1/8" apart, but be careful to not slice the potato all the way through. Leave about 1/4-inch of the bottom of the potato un-cut so it can hold the shape of the potato intact.
- Brush melted butter over the potatoes, making sure to brush in-between the slices. Sprinkle with salt and pepper, to taste.
- Place potatoes in a baking dish or on a sheet pan lined with foil or parchment. Bake for about 1 hour 15 minutes, or until the potatoes are tender all the way through.
- Remove from the oven and top cheese on the potatoes. Bake potatoes for an additional few minutes or until cheese is melted. Garnish with chopped parsley and serve with sour cream, butter and/or chives.
Nutrition Facts : Calories 181 kcal, Carbohydrate 20 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 199 mg, Fiber 1 g, ServingSize 1 serving
HASSELBACK POTATOES
Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
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
Try these easy crispy-edged Hasselback potatoes (aka accordion potatoes) and you may never return to regular baked potatoes again.
Categories side dish
Time 50m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. With a sharp knife, make vertical slits in potatoes, 1/8- to 1/4-inch apart, being sure to stop at least 1⁄4 inch before bottom (do not cut all the way through).
- Gently toss potatoes with oil and ½ teaspoon each flaky sea salt and pepper. Transfer to rimmed baking sheet, cut sides up. Roast until tender, golden brown, and crisp, 45 to 50 minutes.
- Meanwhile, in small bowl, combine butter and scallions. Dollop each potato with scallion butter.
HASSELBACK POTATOES
These are so easy to make and go with just about anything. It's a great change to the usual baked potato. You can use a different kind of cheese if you like. Hope you enjoy.
Provided by Nimz_
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/8 inch slices, cutting only 3/4 through.
- Place cut side up in greased baking dish.
- Brush with butter.
- Sprinkle with salt and pepper.
- Bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice .
- Mix cheese and bread crumbs.
- When potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. Bake until tender, 20 to 30 minutes.
Nutrition Facts : Calories 213.8, Fat 9.1, SaturatedFat 5.7, Cholesterol 24, Sodium 277.6, Carbohydrate 29.3, Fiber 2.6, Sugar 1.4, Protein 4.6
HASSELBACK POTATOES
Is it a roastie? Is it a jacket spud? Is it a big round chip? No - it's a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak, chicken or fish. Each serving provides 233 kcal, 3g protein, 28g carbohydrates (of which 1.5g sugars), 11.5g fat (of which 3g saturates), 3g fibre and 0.7g salt.
Provided by Justine Pattison
Categories Side dishes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.
- Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through - the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin.
- As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices.
- Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes.
- Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don't want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.
Nutrition Facts : Calories 233kcal, Carbohydrate 28g, Fat 11.5g, Fiber 3g, Protein 3g, SaturatedFat 3g, Sugar 1.5g
GARLIC BUTTER HASSELBACK POTATOES
Crispy, perfectly seasoned, and so scrumptious, these Garlic Butter Hasselback Potatoes are going to be your new go to favorite! Your family is going to be so impressed when you set these on the table for dinner!
Provided by Alyssa Rivers
Categories Side Dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Wash and scrub the potatoes. Slice the potatoes thinly leaving a half an inch base at the bottom.* Salt and pepper the potatoes.
- In a small bowl combine melted butter, parsley, thyme, rosemary and garlic. Place the potatoes in a 9x13 inch backing dish. Brush the garlic herb butter along the tops of the potatoes.
- Roast the potatoes for 40-60 minutes or until fork tender.
Nutrition Facts : Calories 376 kcal, Carbohydrate 39 g, Protein 5 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 214 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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.
HASSELBACK POTATOES
Try something different with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes. Using same-sized potatoes will help them cook through evenly
Provided by Anna Glover
Categories Side dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins - 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.
Nutrition Facts : Calories 394 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium
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- Preheat the oven to 425°F. Line a rimmed baking sheet or a 9x13-inch pan with parchment paper or aluminum foil.
- In a small saucepan or skillet melt the butter with the garlic over medium heat, stirring until the garlic is golden but not browned, about 1 minute. Remove from the heat, and stir in the paprika, parsley, and salt and pepper.
- Place two chopsticks, or the handles of wooden mixing spoons alongside the long sides of each potato, one by one, and use a large sharp knife to slice the potatoes crosswise into 1/4-inch slices, stopping once the knife reaches the wooden rods.
- Place the sliced potatoes on the prepared baking sheet or pan and use a brush to spread the butter mixture in between all of the slices (careful not to split the potatoes through the bottom). There should be only about 1 tablespoon of the butter mixture left.
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- Cut the potatoes. Rest one potato between two wooden chopsticks or two wooden spoons. Slowly slice the potato into 1/4-1/8 inch thick slices, stopping before you hit the bottom (the chopsticks should stop your knife). Be careful not to slice all the way through the potato. Repeat with the remaining potatoes.
- In a small bowl, mix together the butter, salt and pepper. Rub the potatoes with half of the butter mixture. Place on the baking sheet and bake for 30 minutes.
- Remove potatoes and coat with remaining butter mixture. By this time the layers should be starting to fan out. Make sure to get butter into all the spaces between the layers. Bake for another 30 minutes until crispy on the outside, yet soft in the middle.
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- Place the potato between the handles of 2 wooden spoons and make slices, about 1/8 inch thick stopping the knife when it reaches the spoon and making sure not to cut all the way through.
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HASSELBACK POTATOES - BEST RECIPES UK
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- Cut slits in the potatoes, leaving the bottom intact. I did this by putting the potato between 2 chopping boards or 2 chopsticks. Use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the chopping board/chopsticks, stop slicing.
- Brush the potatoes with oil and place on a baking tray. Now in a small bowl mix together the herbs, salt and pepper. Sprinkle over each potato. Place in the oven and bake for 40 minutes.
- Remove the potatoes from the oven and dot each potato with butter, return to the oven and bake for a further 10 minutes or until golden, crisp and tender. Enjoy!
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