Maple Hasselback Potatoes With Pistachio Parsley Crumble Recipes

HASSELBACK SWEET POTATOES WITH PISTACHIO CRUMBLE

Steps:

• For the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• Combine the butter, oil, paprika and 1/2 teaspoon salt in a small bowl.
• Use a sharp knife to cut 1/8-inch-thick slices crosswise through each potato, slicing about two-thirds of the way through so that the potatoes remain intact.
• Put the potatoes on the prepared baking sheet and brush with about half of the paprika butter, trying to get some of the butter between the slices. Bake until about halfway cooked and slightly pliable, about 30 minutes. Use a fork to gently apply pressure to the tops of the potatoes to fan the slices slightly. Brush in-between the slices with the remaining butter, then bake until cooked through and slightly crispy on top, about 35 minutes more.
• For the pistachio crumble: Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3 to 4 minutes. Stir in the parsley.
• Serve the sweet potatoes sprinkled with the pistachio crumble.

MAPLE HASSELBACK POTATOES WITH PISTACHIO PARSLEY CRUMBLE

Steps:

• Preheat the oven to 410 degrees F
• Hold the tip of one potato and use a sharp knife to slice the potato - stopping just before you cut all the way through. You want the slices to be about 1/8 inch thick. Repeat this process with the remaining potatoes
• Place the potatoes on a baking sheet lined with parchment paper
• In a medium bowl, add olive oil, maple syrup, cinnamon, and salt. Whisk to combine
• Brush the potatoes' flesh generously with the mixture. Turn the potatoes and finish coating the other sides. Keep the leftover maple-oil mixture aside
• Send the potatoes to bake for 60 minutes (cut side facing up) on the middle-top shelf
• Remove the potatoes from the oven, and brush the remaining maple-oil mixture over the top - making sure to get into the slits. Continue to cook in the oven for another 25 minutes.
• Meanwhile, chop the pistachios and parsley to make the crumble and combine. Place in the refrigerator until the potatoes are cooked
• Once the potatoes are cooked, immediately top each potato with the crumble mix. Serve warm and enjoy!