Hasselback Potato Recipe Easy Food

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CHEESY HASSELBACK POTATOES



Cheesy Hasselback Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

4 tablespoons unsalted butter
1/4 cup olive oil
6 cloves garlic, minced or finely diced
6 medium Yukon potatoes, scrubbed and dried
Kosher salt and ground black pepper
1/2 cup shredded Parmesan

Steps:

  • Preheat the oven to 450 degrees F and line a baking sheet with foil.
  • In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
  • Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
  • Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
  • Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

HASSELBACK POTATOES



Hasselback Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 2 potatoes

Number Of Ingredients 5

2 large Yukon Gold potatoes
4 tablespoons unsalted butter, melted
2 teaspoons fresh thyme leaves
Fine sea salt and freshly ground black pepper
2 tablespoons grated Parmesan

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



Hasselback Potatoes image

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

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

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



Hasselback Potatoes image

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

4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs

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



Hasselback Potatoes image

Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h45m

Number Of Ingredients 5

8 medium Yukon Gold potatoes (about 2 pounds)
6 shallots, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 stick unsalted butter, room temperature, divided
2 tablespoons finely chopped fresh sage leaves

Steps:

  • Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
  • Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
  • Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

Nutrition Facts : Calories 161 g, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

EASY CHEESY HASSELBACK POTATOES



Easy Cheesy Hasselback Potatoes image

This is a very easy way to give the bland potato a lot of new flavour. The light coating of butter and cheese given the potatoes a crisp outside. This recipe can also be microwaved. See Microwave Sliced Baked Potatoes.

Provided by TOOLBELT DIVA

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium baking potatoes (evenly-sized)
1 teaspoon salt
2 -3 tablespoons melted butter
2 -3 tablespoons chopped fresh herbs (ie parsley, chives, thyme, sage) or 2 -3 teaspoons dried herbs, of your choice
4 tablespoons grated cheddar cheese
1 1/2 tablespoons parmesan cheese

Steps:

  • Preheat over 425°F.
  • Peel potatoes, if the skin is too tough, otherwise just scrub and rinse them.
  • Cut potatoes into thin slices, but NOT all the way through. (Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.)
  • Put Potatoes in a baking dish; slightly fan out the slices.
  • Sprinkle with salt and drizzle with butter.
  • Sprinkle with herbs.
  • Bake potatoes (425 F) for about 50 minutes.
  • Remove from oven.
  • Sprinkle with cheeses.
  • Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
  • Check for doneness with a fork or skewer.

Nutrition Facts : Calories 205.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 24.3, Sodium 710, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.1

HASSELBACK POTATOES



Hasselback Potatoes image

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

8 small baking potatoes
8 garlic cloves, sliced in thin slivers
sea salt
coarse black pepper
olive oil

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 POTATOES



Hasselback Potatoes image

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

6 medium baking potatoes
1/4 cup butter, melted
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
1/4 cup grated parmesan cheese
2 tablespoons seasoned bread crumbs
paprika

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

SPICY HASSELBACK POTATOES



Spicy Hasselback Potatoes image

These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!

Provided by Kookaburra

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 medium potatoes
4 -6 teaspoons butter or 4 -6 teaspoons margarine, melted
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon salt
1 pinch cayenne pepper

Steps:

  • The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
  • Anything between a moderate and high heat will be fine for these potatoes.
  • Grease a baking tin or tray.
  • Wash potatoes well but do not peel.
  • Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
  • Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
  • This stops you from cutting right through to the bottom of the potato.
  • Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
  • (Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
  • Place potatoes into the baking tin.
  • Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
  • Reserve some butter or margarine to baste during cooking.
  • Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
  • While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
  • After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
  • Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
  • (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).

Nutrition Facts : Calories 201.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.1, Sodium 192.9, Carbohydrate 37.8, Fiber 5, Sugar 1.7, Protein 4.5

BASIC HASSELBACK IDAHO® POTATOES



Basic Hasselback Idaho® Potatoes image

For just a little more effort than a plain baked potato, you can make these showy Hasselback potatoes. They are easy to make and encompass two favorite potato textures - edges that are crispy like your favorite French fries with a creamy center reminiscent of mashed. These basic Hasselback potatoes will make you look like a cooking whiz and using Idaho® Potatoes will prove that you clearly have discerning taste!

Provided by Idaho® Potatoes

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 8

4 large Idaho® Russet Potatoes
lemon juice
4 tablespoons butter or oil
fresh rosemary
1 large clove garlic, sliced
salt
pepper
fresh parsley, chopped, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
  • Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
  • Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
  • Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82 mg

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From therecipes.info


HASSELBACK POTATOES - SIDE DISH RECIPES
You can never have too many side dish recipes, so give Hasselback Potatoes From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up baking potatoes, butter, pepper, and a few other things to make it today. Ingredients. Servings: 6 mediums baking potatoes 59 milliliters butter, melted 6 servings paprika 59 milliliters grated …
From fooddiez.com


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