Roasted Hasselback Potatoes With Herb Butter Recipes
GARLIC HERB HASSELBACK POTATOES
Garlic Herb Hasselback Potatoes - baked garlic potatoes with herb, olive oil butter and lemon. The best homemade roasted potatoes recipe ever.
Provided by Rasa Malaysia
Categories American Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (176°C). Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.
- Roast the potato for 1 hour, basting the oil mixture at 30 minute interval. Serve immediately after roasting.
Nutrition Facts : Calories 393 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 26 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 people, Sodium 222 milligrams sodium, Sugar 1 grams sugar
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 WITH PARMESAN AND ROASTED GARLIC
Roasted Potatoes with meaty potatoes and garlicky Parmesan flavor for an easy to make yet tasty side dish. Easy to make and perfect for family dinners or special occasions.
Provided by Lalaine
Categories Side Dish
Time 1h45m
Number Of Ingredients 8
Steps:
- Brush bottom and sides of a 9 x 5-inch baking dish with olive oil.
- Peel potatoes and using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. In a bowl of cold water, soak for a few minutes and drain well.
- Arrange potato slices and onion rings vertically and loosely in the prepared dish.
- Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste.
- Dot potatoes with butter. Cover the dish with foil.
- Bake in a 375 F oven for about 1 hour or until the potatoes are tender.
- Remove foil, sprinkle with Parmesan cheese, and bake for another 15 to 20 minutes or until potatoes are crisp and cheese is melted..
Nutrition Facts : ServingSize 398 g, Calories 423 kcal, Carbohydrate 60 g, Protein 8.8 g, Fat 17.9 g, SaturatedFat 10.7 g, Cholesterol 45 mg, Sodium 273 mg, Fiber 6.3 g, Sugar 3.8 g
ROASTED HASSELBACK POTATOES WITH HERB BUTTER
Steps:
- 1. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
- 2. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
- 3. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes.
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- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Wash and dry potatoes. Make a series of 1/8-inch slices along the top of each potato, stopping 1/2 inch from the bottom so you don't slice all the way through the potatoes.
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- Preheat oven 425°F (220°C). Brush the bottom of a cast-iron skillet or baking dish with a bit of olive oil.
- Wash and dry the potatoes but leave the skins on. Gently cut thin slits into the potato, about ⅛-inch thick, stopping just before you cut through to leave the base intact. (But don’t worry if you cut through by mistake).
- Thinly slice the garlic lengthwise. Place the garlic slices and some rosemary leaves between the slits of the potatoes.
- Arrange the potatoes in the prepared skillet or baking dish. Brush or spray the potatoes with 1-2 tablespoons of olive oil, making sure some of it drips down into the slits.
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- Use a sharp knife to make thin slices along the top of each sweet potato, being very careful not to cut all the way through. Stop slicing half inch from the bottom.
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GARLIC BUTTER HASSELBACK POTATOES - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (10)Category American RecipesCuisine PotatoesTotal Time 55 mins
- Place each potato on a wooden spoon and cut horizontal slits on the potatoes. In a small bowl, combine the butter, garlic, garlic powder, salt, black pepper and parsley together. Stir to combine well. Toss the potatoes with the garlic butter mixture, coat well. Brush the garlic butter inside the slits of the potatoes. Transfer the potatoes to a cast-iron pan or roasting pan.
- Roast the potatoes for 20 minutes, then turn them over and baste with the garlic butter mixture in the pan. Roast for another 20 minutes. Remove from heat and serve immediately.
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- Make garlic butter: Add butter, chopped garlic cloves and parsley to mini food processor. Process until garlic is barely noticeable and parsley is chopped. Remove from processor bowl and set aside.
- Using 2 wooden spoons, or a hasselback potato cutting board. Make even cuts in each potato being extremely careful to NOT cut completely through potato. Place on a foil lined rimmed baking sheet. Repeat with remaining potatoes.
- Using a pastry brush, brush soft garlic herb butter over each cut potato. Bake in preheated oven a total of 40 - 50 minutes, brushing with the garlic herb butter half way through. By this time the potato should begin to fan out and butter will melt between slices.
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- Place each potato on a flat countertop. Take a small knife, slice along the potato thin slices of about 1/16 inch thickness making sure not to go all the way. Slice about half way deep only along the potato.
- Place the sliced potatoes on a parchment lined baking sheet and toss them evenly with salt, pepper and olive oil.
- Roast the potatoes in the oven for about 20-25 mins until tender on the inside and crispy on the outside.
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- Peel the potatoes and dig out any brown spots or imperfections. Place in a bowl of cold water after each potato is peeled.
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- Wash and dry the potatoes. Use a sharp knife to make thin slits - about 1/8 inch apart - in the potatoes. (*Don't cut all the way through. Leave about 1/4 inch at the bottom.)
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- Cut each potato into slices about 3 to 4 mm apart, without cutting all the way through it, and place them on a baking tray.
- Brush well the potatoes with the garlic butter mixture then season generously with salt and pepper.
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- Preheat the oven to 425F. Scrub the potatoes good, dry, and then cut a thin lengthwise strip on each potato so they can sit flat.
- One at a time, with the flat side on the cutting board, cut slices into each potato that are about 1/8 inch apart, but without cutting completely through (leave about 1/4 inch at the bottom unsliced - you want the potato to remain intact). Pro tip, place chopsticks on each side of the potato as they act as a guide without allowing you to cut completely through the potato.
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- Preheat oven to 425F degrees. Add olive oil, salt, pepper and garlic to a small bowl and mix well.
- Place one potato on a cutting board between the handles of two wooden spoons. Slice into the potatoes at ¼ centimetre intervals — the wooden spoons will ensure that you do not slice all the way through the potato and help you keep the whole thing intact! Repeat the process on all potatoes.
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