Hasselback Potatoes

Hasselback Potatoes

hasselback potatoes copy

If there are people who fuel me to keep at exploring baking, they are my daughters! It excites them so much when they see me browsing recipes in the web. Aaaand they know very well that when I pinned a recipe on my Baking Pinterest board, given a day or two, there’s no way I’m not gonna make my own version of it! And they benefit very well — they devour the food right away!

So this recipe was requested by my babies!  I had to make sure that they will be mentioned here, or else, I’ll bake or cook food and eat  them ALL by MYSELF! Ditch the idea of gluttony! That’s  punishment! Hahaha! I grabbed it from my favorite cook, Laura Vitale.

Anyway, Hasselback potatoes are so simple! You just need 4 basic ingredients to make this delicious piece of heaven –  potatoes, oil, rosemary, and butter!

 

Hasselback Potatoes Recipe

Ingredients

4 Big potatoes, scrubbed and cleaned
6 Tbsp of Unsalted Butter
3 Cloves of Garlic, peeled and smashed
1 Sprig of Rosemary or McCormick’s Rosemary leaves
Oil
Salt and Pepper, to taste

Procedure:

1) Preheat your oven to 425 degrees, line a baking sheet with some aluminum foil and set aside.

2) Slice a small slice off the bottom of each potato so it can sit flat and not roll around. Using a sharp knife, cut vertical slices from end to end making sure not to go all the way through.

3) Rub each potato with a little olive oil and place them on your baking sheet, pop them in the oven to roast for 20 minutes.

hasselback potatoes

4) Meanwhile, add the butter, rosemary and garlic into a small saucepan, place it on medium heat, allow the butter to melt and the garlic and rosemary to infuse the butter, remove from the heat off and set aside.

5) After the 20 minutes, remove the potatoes from the oven, separate the slices a little with a butter knife, season well with some some salt and pepper and brush some of the infused butter all over the potatoes making sure you get some of that butter between each slice, pop them back in the oven.

6) Roast the potatoes for an additional 40 minutes (or until the potatoes are fully cooked) making sure to baste them with more butter every 10 minutes.

NOTE: Make sure you use a small knife to separate the slices each time you baste them!

Recipe By: Laura Vitale

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For extra creaminess and flavour, I added Quickmelt on top of each potato. Placed it 3-5 minutes before it gets done.

Feel free to tweak the recipe just like what I did! Top it with bacon, cheddar cheese, salsa, ground pork, take your pick! Hasselback potatoes can be paired with your favorite roasted chicken recipe.

Hasselback Potatoes
Author: Ruth Alarcon
Prep time:
Cook time:
Total time:
Serves: 4-5 persons
Hasselback potatoes are so simple! You just need 4 basic ingredients to make this delicious piece of heaven – potatoes, oil, rosemary, and butter!
Ingredients
  • 4 Big potatoes, scrubbed and cleaned
  • 6 Tbsp of Unsalted Butter
  • 3 Cloves of Garlic, peeled and smashed
  • 1 Sprig of Rosemary or McCormick’s Rosemary leaves
  • Oil
  • Salt and Pepper, to taste
Instructions
  1. Preheat your oven to 425 degrees, line a baking sheet with some aluminum foil and set aside.
  2. Slice a small slice off the bottom of each potato so it can sit flat and not roll around. Using a sharp knife, cut vertical slices from end to end making sure not to go all the way through.
  3. Rub each potato with a little olive oil and place them on your baking sheet, pop them in the oven to roast for 20 minutes.
  4. Meanwhile, add the butter, rosemary and garlic into a small saucepan, place it on medium heat, allow the butter to melt and the garlic and rosemary to infuse the butter, remove from the heat off and set aside.
  5. After the 20 minutes, remove the potatoes from the oven, separate the slices a little with a butter knife, season well with some some salt and pepper and brush some of the infused butter all over the potatoes making sure you get some of that butter between each slice, pop them back in the oven.
  6. Roast the potatoes for an additional 40 minutes (or until the potatoes are fully cooked) making sure to baste them with more butter every 10 minutes.
  7. NOTE: Make sure you use a small knife to separate the slices each time you baste them!

 




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