HASSELBACKE RECIPES
HASSELBACK POTATO RECIPES | BBC GOOD FOOD
Take your sides to the next level with a bowl of crispy hasselback potatoes. These Swedish-style, thinly sliced roasties are a welcome addition to any meal,
Provided by Good Food team
Number Of Ingredients 1
BEST HASSELBACK POTATOES RECIPE - HOW TO MAKE HASSELB…
Crispy, crunchy, creamy: A recipe for classic Hasselback potatoes, plus a little cream cheese sauce to make everything more luxurious, sprinkled with everything seasoning.
Provided by June Xie
Categories gluten-free low-cost vegetarian brunch Sunday lunch weeknight meals baking breakfast brunch dinner lunch roasted side dish
Total Time 1 hours 20 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet. In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season each potato with salt and pepper. Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden. Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds. Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions, and chives before serving.
More about "hasselbacke recipes"
HASSELBACK POTATOES RECIPE - BBC FOOD
Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak, chicken or fish.
Each serving provides 233 kcal, 3g protein, 28g carbohydrates (of which 1.5g sugars), 11.5g fat (of which 3g saturates), 3g fibre and 0.7g salt.
From bbc.co.uk
Reviews 4.6
Calories 233kcal per serving
From bbc.co.uk
Reviews 4.6
Calories 233kcal per serving
- Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.
See details
HASSELBACK POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES
These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
- To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
- Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
- Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
- Roast for 1 hour, or until the potatoes are golden and tender.
- Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
- When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
- Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.
See details
HASSELBACK POTATO RECIPES | BBC GOOD FOOD
Take your sides to the next level with a bowl of crispy hasselback potatoes. These Swedish-style, thinly sliced roasties are a welcome addition to any meal,
From bbcgoodfood.com
From bbcgoodfood.com
See details
BEST HASSELBACK POTATOES RECIPE - HOW TO MAKE HASSELB…
Crispy, crunchy, creamy: A recipe for classic Hasselback potatoes, plus a little cream cheese sauce to make everything more luxurious, sprinkled with everything seasoning.
From delish.com
Total Time 1 hours 20 minutes
Category gluten-free, low-cost, vegetarian, brunch, Sunday lunch, weeknight meals, baking, breakfast, brunch, dinner, lunch, roasted, side dish
Cuisine American
From delish.com
Total Time 1 hours 20 minutes
Category gluten-free, low-cost, vegetarian, brunch, Sunday lunch, weeknight meals, baking, breakfast, brunch, dinner, lunch, roasted, side dish
Cuisine American
- Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet. In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season each potato with salt and pepper. Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden. Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds. Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions, and chives before serving.
See details
HASSELBACK POTATOES RECIPE - BBC FOOD
Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak, chicken or fish.
Each serving provides 233 kcal, 3g protein, 28g carbohydrates (of which 1.5g sugars), 11.5g fat (of which 3g saturates), 3g fibre and 0.7g salt.
From bbc.co.uk
Reviews 4.6
Calories 233kcal per serving
From bbc.co.uk
Reviews 4.6
Calories 233kcal per serving
- Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.
See details
HASSELBACK POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES
These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
- To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
- Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
- Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
- Roast for 1 hour, or until the potatoes are golden and tender.
- Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
- When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
- Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.
See details
HASSELBACK POTATO RECIPES | BBC GOOD FOOD
Take your sides to the next level with a bowl of crispy hasselback potatoes. These Swedish-style, thinly sliced roasties are a welcome addition to any meal,
From bbcgoodfood.com
From bbcgoodfood.com
See details
BEST HASSELBACK POTATOES RECIPE - HOW TO MAKE HASSELB…
Crispy, crunchy, creamy: A recipe for classic Hasselback potatoes, plus a little cream cheese sauce to make everything more luxurious, sprinkled with everything seasoning.
From delish.com
Total Time 1 hours 20 minutes
Category gluten-free, low-cost, vegetarian, brunch, Sunday lunch, weeknight meals, baking, breakfast, brunch, dinner, lunch, roasted, side dish
Cuisine American
From delish.com
Total Time 1 hours 20 minutes
Category gluten-free, low-cost, vegetarian, brunch, Sunday lunch, weeknight meals, baking, breakfast, brunch, dinner, lunch, roasted, side dish
Cuisine American
- Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet. In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season each potato with salt and pepper. Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden. Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds. Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions, and chives before serving.
See details
HASSELBACK POTATOES RECIPE - BBC FOOD
Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak, chicken or fish.
Each serving provides 233 kcal, 3g protein, 28g carbohydrates (of which 1.5g sugars), 11.5g fat (of which 3g saturates), 3g fibre and 0.7g salt.
From bbc.co.uk
Reviews 4.6
Calories 233kcal per serving
From bbc.co.uk
Reviews 4.6
Calories 233kcal per serving
- Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.
See details
HASSELBACK POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES
These sexy little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 297 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
- To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
- Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
- Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
- Roast for 1 hour, or until the potatoes are golden and tender.
- Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
- When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
- Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.
See details
10 BEST HASSELBACK POTATOES RECIPES | YUMMLY
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HASSELBACK POTATOES | NIGELLA'S RECIPES | NIGELLA LAWSON
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