Embark on a culinary adventure that will tantalize your taste buds and elevate your everyday meals to epicurean heights. In this comprehensive guide, we delve into the delectable realm of "Rosemary Garlic Hasselback Potatoes," guiding you towards a perfect creation that will leave you craving more. From selecting the ideal potatoes to mastering the art of the Hasselback cut, and exploring a symphony of flavors through a variety of seasonings, we'll unlock the secrets to achieving crispy, flavorful, and visually stunning potatoes that will steal the spotlight at any dinner table. So, gather your ingredients, spark your culinary curiosity, and get ready to transform ordinary potatoes into an extraordinary dish that will have your taste buds celebrating.
Let's cook with our recipes!
CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC
Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!
Provided by Sommer Collier
Categories Side Dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
- Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.
Nutrition Facts : ServingSize 0.5 potato, Calories 131 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 22 mg, Fiber 3 g
ROSEMARY GARLIC HASSELBACK POTATOES
Rosemary Garlic Hasselback Potatoes by Sylvia Fountaine- feasting at home blog October-11-2014 Crispy Rosemary Garlic Potatoes cut Hasselback Style
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Side dish
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven 425°F with a rack in the lower-middle position
- Wash and dry the potatoes...leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato -but don't worry if you cut through.
- Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.
- Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
- Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
- Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
- Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
- Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer....and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
- Garnish with fresh rosemary leaves.
Nutrition Facts : Calories 275 calories
ROSEMARY-GARLIC HASSELBACK POTATOES
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
- Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
- Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROASTED ROSEMARY POTATOES WITH GARLIC
This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
- Drizzle with the oil and toss well to evenly coat.
- Sprinkle with the rosemary, salt and freshly ground pepper.
- Toss again.
- Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
- Serve hot.
- Serves 6.
Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1
ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC
This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!
Provided by Dotty Snyder Grohman
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
- Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g
HASSELBACK POTATOES
Try something different with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes. Using same-sized potatoes will help them cook through evenly
Provided by Anna Glover
Categories Side dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins - 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.
Nutrition Facts : Calories 394 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium
BAKED HASSELBACK POTATOES
These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.
Provided by Carol Castellucci Miller
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- 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, being 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 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 a bit 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.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 38.5 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 51.8 mg, Sugar 1.7 g
Tips for Perfect Rosemary Garlic Hasselback Potatoes:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for this recipe as they hold their shape well and have a fluffy texture.
- Slice the potatoes evenly: Use a sharp knife to make thin, even slices in the potatoes, but be careful not to cut all the way through.
- Coat the potatoes thoroughly: Make sure the potatoes are evenly coated with the olive oil, melted butter, rosemary, garlic, salt, and pepper before baking.
- Bake the potatoes until golden brown: The potatoes should be cooked through and have a golden brown crust. This usually takes about 45 minutes to an hour.
- Serve immediately: Hasselback potatoes are best served hot out of the oven. You can garnish them with additional herbs or a drizzle of olive oil.
Conclusion:
Rosemary Garlic Hasselback Potatoes are a delicious and impressive side dish that is perfect for any occasion. They are easy to make and can be customized to your liking. With their crispy exterior and fluffy interior, these potatoes are sure to be a hit with everyone at the table. So next time you're looking for a tasty and easy side dish, give these potatoes a try!
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