HOW TO MAKE HASSELBACK POTATOES RECIPES

Name: Hasselback Potatoes
Prep time: 5 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 large russet potatoes; 3 tbsp. extra-virgin olive oil; 1 large clove garlic, grated; Kosher salt; Freshly ground black pepper; 4 tbsp. cream cheese, softened; 1/4 c. boiling water; 1 tbsp. white sesame seeds; 1 tbsp. black sesame seeds; 1 tbsp. dried onion flakes; 1 tbsp. dried minced garlic; 1 tbsp. poppy seeds; 1 tsp. kosher salt; Sriracha or hot sauce (optional); Diced red onions; Freshly chopped chives

BEST HASSELBACK POTATOES RECIPE - HOW TO MAKE ... - DELI…

Best Hasselback Potatoes Recipe - How To Make ... - Deli… image

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

Ingredients

4 large russet potatoes
3 tbsp. extra-virgin olive oil
1 large clove garlic, grated
Kosher salt
Freshly ground black pepper
4 tbsp. cream cheese, softened
1/4 c. boiling water
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds
1 tbsp. dried onion flakes
1 tbsp. dried minced garlic
1 tbsp. poppy seeds
1 tsp. kosher salt
Sriracha or hot sauce (optional)
Diced red onions
Freshly chopped chives

Steps:

Bake Hasselback Potatoes
Make Cheese Sauce + Topping

HASSELBACK POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK

Hasselback Potatoes Recipe | Ree Drummond | Food Network image

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

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

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.

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