Sunday, January 30, 2011

Hasselback Potatoes

Hasselback Potatoes
4 large Yukon Gold potatoes
olive oil
melted butter (optional)
kosher salt
2 cloves garlic, very thinly sliced
4 ounces shredded Weight Watchers

1. Preheat oven to 400 degrees. Lay a potato on its flattest side in the bowl of a large cooking spoon. Take a sharp knife, and very carefully cut thin slices all along the tops of the potatoes, about two thirds to three quarters of the way down—the edges of the spoon should prevent you from cutting all the way through. Repeat with remaining potatoes.
2. Brush the tops of the potatoes liberally with olive oil and melted butter, trying to work the oil in between the leaves of the potato. Slip slices of garlic in between a few of the slices, and sprinkle liberally with kosher salt. Roast for one hour, or until golden and tender.
3. Just as they come out of the oven, sprinkle with cheese, and place in the oven again for 5 minutes more. Serve with fat free sour cream, green onion or chives, and whatever you can imagine.

Hasselback Potatoes - Potato Fans

8 long baking potatoes
1/4 cup fresh-grated Parmesan cheese
1/2 cup bread crumbs
3 tablespoons olive oil, divided
1 teaspoon paprika
Coarse salt, to taste
2 teaspoons fresh parsley, minced
* Learn how to Making Homemade Bread Crumbs.

Preheat oven to 450° degrees F. Oil a large shallow glass baking dish. Peel the potatoes. Place the peeled potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll). 
Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact. As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch that can impede fanning. Dry potatoes well before baking.
NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon olive oil, paprika, and salt in a food processor; process until blended. 
Brush prepared potatoes with the remaining 2 tablespoons olive oil and pat the bread crumb mixture on top of each potato. Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes. Remove from the oven. To serve, sprinkle parsley over the tops of the baked potatoes.
Makes 8 servings.

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