Crispy Hasselback Potatoes Recipes

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!

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
• Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
• Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
• Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
• Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.