New York Times Cooking Hasselback Potatoes

Heat the butter oil lemon zest and juice in a small saucepan over low heat until the butter has melted.

New york times cooking hasselback potatoes. Squeeze the garlic head cut side down into the bowl to release the roasted cloves. Snugly arrange two chopsticks or two identical round handles of wooden spoons at either side of the potato. Theyre the best potatoes for the job and when cooked properly leave you with gorgeous crispy-edged spuds with fluffy middles.

Combine the sour cream with the beaten eggs milk chives salt and pepper. Theres no reason we cant treat sweet potatoes like regular potatoes meaning mashing them with butter cream and lots of salt. Hasselback potatoes are spuds sliced partway through brushed with fat then roasted to an exceptional crispness.

As a technique its nothing new. Just before serving add the potatoes back to the 350F oil and cook for another 1-2 minutes until golden and crispy. Transfer 13 of the cheese mixture to a separate bowl and set aside.

Its a way of creating more surface area for flavors and creating additional texture. In a small bowl whisk together the melted butter olive oil garlic salt and pepper. I am a potato lover - boiled fried mashed baked roasted.

Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin even layers which can be stuffed or topped with additional flavorings. So continuing on my journey through the New York Times 20 Best New Recipes of 2015 tonight I made 4 Cheesy Hasselback Potato Gratin. To hasselback place a potato on a cutting board.

Bake 20 minutes longer or until potatoes are tender. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Christina Lane Table spread Mashed Potatoes Cheesy Hasselback Potato Gratin Red Wine Cranberry Sauce With Honey Hashed Brussels Sprouts Green Bean and Corn Almondine Persian.