Recipes for "hasselback potatoes"

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Peel potatoes and place in a bowl of cold water to prevent browning.

One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.

Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.

Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

Preheat the 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 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 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 a knife, 30 to 40 minutes more.

Preheat an air fryer to 350 degrees F (175 degrees C) and gather all ingredients.

Cut 1/4-inch slices into each potato, making sure the knife only cuts through to the bottom 1/2-inch, keeping the bottom of potato intact. Combine butter, olive oil, garlic, and paprika in a small bowl.

Brush some of the mixture over each potato and into the slits. Season with salt and pepper.

Place potatoes in the basket and cook in the preheated air fryer for 15 minutes.

Brush potatoes with butter mixture, making sure it drips down the fanned-out slices to ensure potatoes will not be dry. Cook until potatoes are cooked through, about 15 minutes more.

Remove potatoes from the basket and brush with any remaining butter mixture. Sprinkle with chopped parsley.

Preheat the oven to 425 degrees F (220 degrees C).

Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles; be careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.

Combine olive oil, garlic, paprika, and salt in a small bowl. Brush the mixture over the top and in between the slits of potatoes.

Bake in the preheated oven until potatoes have fanned out a bit and are cooked through on the insides but slightly crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.

Garnish with additional Parmesan and chives.

Preheat the oven to 450 degrees F (230 degrees C).

Set potatoes on a cutting board. Starting from one end, cut slices that are roughly 1/4-inch thick into each potato, stopping about 1/2-inch from the bottom to keep potato slices connected. Transfer prepared potatoes to a baking sheet.

Stir together olive oil, garlic powder, Italian seasoning, and red pepper flakes in a small bowl. Brush olive oil mixture onto the potatoes using a basting brush, making sure to coat the outer sides and in between the slices. Season liberally with sea salt. Set aside remaining oil mixture.

Bake potatoes in the preheated oven for 25 minutes. Remove from the oven and brush once again with remaining oil. By now the potatoes will have opened a bit, allowing for more oil to slip between the slices. Sprinkle a little more sea salt onto each potato, making sure to sprinkle salt in the slices.

Return to the oven and bake until potatoes are cooked through, 25 to 30 more minutes. Remove from the oven and let cool for 5 minutes. Leave oven on.

Leave a few potato slices unstuffed on both ends of each potato, starting somewhere about 1/4 of the way through the potato. Start by slipping a tomato slice in between your first 2 slices of potato, skip 2 slices, and stuff the next slice with mozzarella cheese and a fresh basil leaf. Skip 2 more, add a tomato slice, and continue alternating tomato and mozzarella cheese/basil leaf until you reach the other end of the potato. Continue until all potatoes have been stuffed. Season each potato with sea salt and cracked pepper.

Return potatoes to the oven and bake until mozzarella has melted, about 5 minutes.

Drizzle with balsamic glaze, sprinkle with grated Grana Padano cheese, and garnish with fresh basil.

Preheat the oven to 400 degrees F (200 degrees C).

Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.

Insert 1 bay leaf inside each sliced potato.

Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.

Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.

Preheat the air fryer to 350 degrees F (180 degrees C).

Cut a very thin slice lengthwise from the flattest side of 1 potato. Lay potato on a cutting board, cut-side down so it lays evenly without rolling. Place chopsticks lengthwise along top and bottom edges of potato. Slice evenly across entire length of potato to make 1/4-inch slices, making sure the knife comes to rest on chopsticks each time, keeping the bottom of the potato intact. Repeat with remaining potatoes. Brush the outsides and between the slices with oil. Sprinkle with salt and pepper.

Place potatoes into the bowl of the air fryer and cook for 15 minutes. Brush with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Sprinkle with chives and serve.

Preheat the oven to 400 degrees F (200 degrees C).

Fill a large bowl with cold water and stir in lemon juice; set aside.

Slice off the bottom of a potato lengthwise to make it steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 inch apart, using the chopsticks as a guide to keep from cutting all the way through; the slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place cut potato in the prepared water bowl while you cut remaining potatoes.

Melt butter in a saucepan over medium heat. Turn off the heat. Stir in rosemary sprigs, garlic, salt, and pepper. Let sit until flavors meld, 2 to 3 minutes.

Remove potatoes from water, dry thoroughly, and place on a baking sheet. Brush potatoes with some of the butter mixture.

Bake potatoes in the preheated oven for 30 minutes. Brush with more butter mixture, ensuring butter flows down fanned potato slices. Continue baking until potatoes are tender and crisp, about 30 minutes more.

Remove potatoes from the oven and brush them with remaining butter mixture. Sprinkle with salt and garnish with parsley. Serve hot.

Preheat the oven to 425 degrees F (200 degrees C).

Slice potatoes crosswise (the short way) into 1/4-inch slices, leaving about 1/4 inch on the bottom to connect all slices. Place into a baking dish, and slightly fan slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.

Bake for 50 minutes in the preheated oven. Sprinkle cheeses over top, and bake for another 10 minutes, or until the cheese has melted.