Best Hasselback Potatoes With Sage And Parmesan Recipes

HASSELBACK POTATOES WITH SAGE AND PARMESAN

Hasselback Potatoes With Sage and Parmesan image

Make and share this Hasselback Potatoes With Sage and Parmesan recipe from Food.com.

Provided by ImPat

Categories Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

12 potatoes (small new washed)
2 tablespoons vegetable oil (or olive oil)
2 teaspoons salt
2 tablespoons sage (finely chopped)
1/4 cup parmesan cheese (finely grated)

Steps:

Preheat oven to 200C (180C fan forced).
Line a large baking tray with baking paper.
To make each potato sit flat, trim and piece from each (to allow it to sit flat) and using a small sharp knife, cut thin slits in top of potatoes at 3mm intervals, being careful not to cut all the way through (I put a wooden spoon either side of the potato to prevent this happening).
Place the potatoes, cut side up, on prepared tray and brush with oil and sprinkle with salt, sage and parmesan and bake for 1 hour or until golden and tender.

ROSEMARY-GARLIC HASSELBACK POTATOES

Rosemary-Garlic Hasselback Potatoes image

This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h

Yield 9

Number Of Ingredients 9

Ingredients

3 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
4 cloves garlic, finely chopped
1 1/2 teaspoons fine kosher or sea salt
1/2 teaspoon pepper
3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)
1/3 cup grated fresh Parmesan cheese
Fresh rosemary sprigs

Steps:

Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g

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