Best Hasselback New Potatoes With Oregano Recipes
CRISPY HASSELBACK POTATOES
Vertical slicing and an extra-long roast in the oven make these potatoes both beautiful and delicious. Look at all those crispy edges!
Provided by Sally Vargas
Categories Side Dish
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 425ºF
Nutrition Facts : Calories 287 kcal, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, Sodium 116 mg, Sugar 2 g, Fat 15 g, UnsaturatedFat 0 g
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.
FABIENNE'S HASSELBACK POTATOES
These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!
Provided by Fabienne Riesen
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Thinly slice each potato several times, stopping just short of cutting all the way through.
- Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
- Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 22.5 g, Cholesterol 0.7 mg, Fat 9.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 82.3 mg, Sugar 0.1 g
HASSELBACK POTATOES WITH GARLIC-PAPRIKA OIL
There may never be a better book title than "Aristocrat in Burlap," a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today's $2.7 billion industry. The large size of Idaho potatoes - often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water - is the source of the mystique. The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 1h15m
Yield 8 to 16 servings
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
- Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
- Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
- Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
- Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 735 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
