ROSEMARY-GARLIC HASSELBACK POTATOES RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 35 minutes
Yield 9
Number Of Ingredients 9
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 , CarbohydrateContent 31 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 2 g, TransFatContent 0 g
SMOKED SALMON TEA SANDWICHES RECIPE | INA GARTEN | FOOD ...
Provided by Ina Garten
Categories appetizer
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 32 sandwiches
Number Of Ingredients 10
Steps:
- For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
- For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
- Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
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