Difference between revisions of "Hasselback Potatoes"
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[[File:Hasselba.jpg|thumb|300px|Hasselback Potatoes]] | [[File:Hasselba.jpg|thumb|300px|Hasselback Potatoes]] | ||
== Ingredients == | == Ingredients == | ||
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* Maldon or other [[sea salt]] | * Maldon or other [[sea salt]] | ||
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# For larger [[potato]]es, preheat oven to 425°F. | # For larger [[potato]]es, preheat oven to 425°F. | ||
# For roasting [[new potato]]es, preheat to 400°F. | # For roasting [[new potato]]es, preheat to 400°F. | ||
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# Transfer to warmed plate and serve. | # Transfer to warmed plate and serve. | ||
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[[Category:New potato Recipes]] | [[Category:New potato Recipes]] | ||
Latest revision as of 15:52, 11 July 2012
File:Hasselba.jpg
Hasselback Potatoes
Ingredients
- 18 medium oval-shaped all-purpose potatoes, about 4 ounces each (or) 36 new potatoes, approximately 2 ounces each
- 3 tablespoons butter
- 5 tablespoons olive oil
- Maldon or other sea salt
Procedures
- For larger potatoes, preheat oven to 425°F.
- For roasting new potatoes, preheat to 400°F.
- Put each potato in the bowl of a wooden spoon, like you would carry an egg in an egg-spoon race, and cut across at about ½-inch intervals.
- Put cut potatoes on the baking pan on the stove with the butter and oil and heat till sizzling.
- Turn potatoes well, putting them in upside down (i.e., cut-side down) first, then right side up, and spoon the fat over them.
- Sprinkle each potato well with salt and put in oven.
- Cook large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (forty minutes for the new potatoes)
- Transfer to warmed plate and serve.
