Hasselback Potatoes

[Chuckie]

This started on another thread (by mach12, I failed to add---mea culpa!)

 chamberscommune.proboards.com/search/results?captcha_id=captcha_search&what_at_least_one=hasselback&who_only_made_by=0&display_as=0&search=Search  BUT thought one would NEVER find it that way, so am posting here, as I made these the other day, and they were OMG delish!!!

First off, here's the link to the original: food52.com/recipes/33049-hasselback-potato-skillet-bake   Tried to make my changes in red below.

HASSELBACK POTATOES

6 to 8 baby Yukon Gold potatoes (I just used the Russet ones we had here)
8 tablespoons unsalted butter, melted (I had salted)
4 garlic cloves, minced (I used the jarred stuff) 
4 tablespoons finely minced herbs (I used parsley, basil, oregano, garlic & onion powder, and thyme.)
4 tablespoons grated Parmesan (optional--I forgot!)
Salt and pepper, to taste

1. Preheat oven to 425º F. (see CHAMBERS VERSION below)

2. Scrub the potatoes thoroughly and remove all the hard bits from the skin, as the skins will be left on.

3. Slice one thin layer off each potato, along the length, then set aside. This serves as a solid base to rest on while you slice them. (I didn't do that--mine were all "flat" on the bottom).  Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart (I used that "Alaska" slicer thing my Mother brought back for us--worked PERFECT!); slice into the potato but not completely through it -- the slices should stay connected at the bottom. (Tip: Place a chopstick on either side of the potato so that you hit the chopstick before slicing all the way through (that's what I did, worked out GREAT!) Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.



4. In a small mixing bowl, combine the melted butter, garlic, and minced herbs. Set aside.

5. Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture (I put in the glass casserole dish pictured). Brush the potatoes generously, making sure to get in-between each slice (I made DAMN SURE I did that, spreading them apart and getting it down in there!). Reserve 1/3 of the garlic-herb butter for basting (I never basted them!--just poured the remainder over the spuds). Nestle the potatoes into the skillet (or casserole dish). Sprinkle with Parmesan cheese (if using---again, I forgot!) and salt and pepper, to taste.

6. Bake for 1 hour -- basting the potatoes every 15 minutes with the remaining garlic-herb butter -- or until tender on the inside and crisp on the outside (again I never basted them!--just poured the remainder over the spuds).

CHAMBERS VERSION: preheat to 500 while prepping (5 to 10 minutes), follow above instructions but forgo basting & pour remaining butter mix over top, place in Chambers, run gas 5 minutes, then CWTGTO for one hour or until you return home (keep in mind the way these spuds are sliced, they will cook MUCH FASTER than a regular baked potato). 

Unfortunately, we wound up @ the Eagles and were thereby "delayed" for about 1.5 to 2.5 hours, so they were a bit "overdone" for us, but STILL delish!!  Didn't think to take an "after" pic, but looked about the same as this pic, just shrunk down & nicely browned...

Hope they come out as well for you!!

CHEERS!
Chuckie

[mach12]

Hasselback Potatoes are one of my favorites. Last summer a bunch of us got together and went to the beach to dig clams so I did about 20 of them, let them cool, wrapped them in foil and then reheated them over coals and man were they good. I thought they were even better reheated but then things tend to taste better when you're cooking outdoors. And worn out from digging in wet sand for several hours. Anyway, good one to keep in mind for something like that.

[mach12]

I was being lazy yesterday (still down with the flu, though doing way better) so did a potato wedge variation of this yesterday and man was it good!

First I preheated the oven to 450F and then I peeled and cut the potatoes in half lengthwise and then cut each half into three wedges (lengthwise again). I reduced the garlic to a couple of pinches (my wife can't eat much garlic or onion) and used 1/2 tsp of paprika, 1/4 tsp of sea salt, and 1/4 tsp of black pepper. I also used 1/4 cup of olive oil instead of the butter. I mixed the dry seasonings in a 1/4 cup measuring cup, tossed the potato wedges in a big ziplock, sprinkled the seasonings on the potatoes while tossing them, and then poured the 1/4 cup of olive oil in and coated the potatoes well. I then put a sheet of parchment on the cookie sheet and then put the wedges on the sheet. I put the potatoes in the preheated oven oven and left the gas on for 10 minutes, then shut the oven off for another 25 minutes (35 minutes total in the oven). They came out nicely browned and fully cooked. I then put them in a metal mixing bowl that I'd put in the well so it'd be warm for the wedges, and then sprinkled some parsley and about 1/4 cup shredded parmesan cheese on them. Next time I'll probably try something different than the ziplock bag since that was kind of a waste but it sure made it easy.

[nana]

These sound yummy no matter how you make them! You could put garlic, herbs and butter on anything and it will only improve it. With the possible exception of sweets.