Pioneer Woman Hasselback Potato Recipes

CRISPY HASSELBACK POTATOES FOR YOUR STEAK DINNER!

Steps:

• Preheat oven to 450ºF. Line a large rimmed baking sheet with parchment paper or foil.Cut each potato into 1/8-inch slices, taking care not the slice the potato all the way through the bottom. As you slice, leave a ½-inch base at the bottom of each potato to hold the potatoes together.Set potatoes on the baking sheet and drizzle the tops with olive oil. Roll potatoes around to coat in oil, then turn them cut-side-up. Squeeze the sides of each potato to open the cuts in the potatoes so the oil works its way down in between each slice.Sprinkle tops generously with salt and pepper. Bake for 45-60 minutes (depending on the size of the potatoes) until slices are crispy and slightly separated, and the base of each potato is soft.Meanwhile, place cilantro, mayonnaise, water, lemon juice, garlic, jalapeno, salt, and ground black pepper in the bowl of a food processor. Puree until very smooth.Serve the hasselback potatoes hot, drizzled with Jalapeno Cilantro Sauce!

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
• Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
• Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.
• Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.
• Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.