Best 5 Basic Hasselback Idaho Potatoes Recipes
Feast your eyes on the Hasselback Idaho potatoes, a tantalizing dish that elevates the humble spud to a culinary masterpiece. Originating from the inventive kitchens of Sweden, these accordion-cut potatoes are a delightful symphony of crispy edges, tender interiors, and a myriad of delectable flavors. This recipe collection takes you on a culinary journey, offering variations that cater to every palate. Whether you prefer classic butter and herbs, the tangy zest of lemon and garlic, or the smoky allure of paprika and chili, there's a Hasselback Idaho potato recipe waiting to tantalize your taste buds. Embrace the versatility of this dish, be it as a hearty main course or an impressive side, and let your creativity shine as you explore the endless possibilities of Hasselback Idaho potatoes.
Check out the recipes below so you can choose the best recipe for yourself!
EASY HASSELBACK POTATOES
Steps:
- Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.
- Place potatoes on a large plate. Microwave on high power for 10 minutes.
- After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.
- Transfer the potatoes to the prepared baking dish.
- In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.
- Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.
- Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.
- Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : ServingSize 1 potato, Calories 317 kcal, Carbohydrate 31 g, Protein 5 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 258 mg, Fiber 4 g, Sugar 1 g
HASSELBACK POTATOES
Steps:
- Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
- Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
- Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
- Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.
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.
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
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
Tips:
- For perfectly crispy Hasselback potatoes, use a sharp knife to make thin, even slices. Don't cut all the way through the potato, or they will fall apart.
- To help the potatoes cook evenly, parboil them for a few minutes before roasting. This will also help them hold their shape.
- Brush the potatoes with melted butter or oil before roasting. This will help them brown and crisp up.
- Season the potatoes generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
- Roast the potatoes at a high temperature (425 degrees F) for about 30 minutes, or until they are tender and browned.
- Serve the potatoes immediately with your favorite dipping sauce.
Conclusion:
Hasselback potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With their crispy exterior and fluffy interior, they are sure to be a hit with everyone at the table. So next time you're looking for a new way to cook potatoes, give Hasselback potatoes a try. You won't be disappointed!
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