Recipes

[chickenbutt]

Sounds good to me. Thanks!

If you like rosemary, it goes super well with roasted potatoes too. I also will do roasted potatoes together with carrots and include rosemary in that.

[betteb]

On 2/7/2015 loveschocolate said:

Can I use regular Idaho potatoes instead???

I'm sure you can. I like to roast the little small red "new potatoes", but I've used just regular potatoes. The main thing is, whatever potato you use, when you cut it up, try to get all the pieces about the same size so that they cook evenly.

[loveschocolate]

On 2/7/2015 betteb said:

On 2/7/2015 loveschocolate said:

Can I use regular Idaho potatoes instead???

I'm sure you can. I like to roast the little small red "new potatoes", but I've used just regular potatoes. The main thing is, whatever potato you use, when you cut it up, try to get all the pieces about the same size so that they cook evenly.

Thank you betteb!

[colliemom4]

Love these kind of recipes. Thanks.

[RealQuiet]

On 2/7/2015 GoodStuff said:

I roast potatoes pretty much like this fairly frequently, and they're good and easy. I usually slice my potatoes into thin slices and cook them that way. Much lower fat than traditional french fries. Roasting really is a good and flavorful way to cook numerous types of veggies. I also saw a similar potato recipe recently that called for slicing the potatoes thinly and not quite all the way through, and then fanning the sliced portion out and seasoning and baking the potato that way, with the slices fanned open but still holding together at the base. Haven't tried it yet, but it looked nice.

Hi Goodstuff!

Here's one Hasselback Potato version that I have.

<h3 style="box-sizing: border-box; margin-top: 22px; font-stretch: normal; font-size: 28px; line-height: 1.1; font-family: Raleway, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 11px; color: #333333;"> Hasselback Potato Recipe</h3>

(makes 8 servings)

Ingredients

• 8 long baking potatoes
• 1/4 cup Parmesan cheese
• 1/2 cup fine bread crumbs
• 5 tablespoons butter, melted
• 1 teaspoon paprika
• Kosher salt to taste

Directions

1. Preheat the oven to 450F, and grease a shallow baking dish.
2. Peel the potatoes, and place them in a bowl of cold water to prevent browning.
3. Remove a potato from the bowl with a slotted spoon. Keeping the potato in the spoon, rest it on a cutting board. Using a paring knife, make slices in the potato about 1/8" to 1/4" apart, making sure to not cut all the way through the potato. Make the cuts about 2/3 to 1/2 of the way through the potato (alternatively, cut to the edge of the slotted spoon).
4. Return the potato to the bowl of water, and repeat with the rest of the potatoes.
5. Gently flex the potato fans under running, cold water (being careful to not break the potato apart).
6. Pat the potatoes dry with a paper towel before baking.
7. Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a blender or food processor. Process until well blended.
8. Brush the prepared potatoes with 2 tablespoons melted butter, making sure to get some between the fans of the potatoes.
9. Pat the tops of the potatoes with the bread crumb mixture.
10. Place the potatoes in the oiled baking dish, cover with aluminum foil, and bake for 20 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until they turn crispy and the flesh is soft.
12. To serve, drizzle with remaining 2 tablespoons melted butter, and garnish with fixings like parsley, or bacon (if you want to make them fully loaded).
13. Enjoy!