Lékué Hasselback Cutter-0201810M03U008 Multicolor One Size

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Step 6: Preheat the oven to 400 degrees and bake the potatoes for 30 minutes. You can reduce the initial cooking time depending on the size of the potatoes. The larger the potato, the more it will take to cook, and vice versa. Can be made in advance - You can prepare these in advance and then keep them in the fridge until you are ready to put them in the oven.

Hasselback potato cutting machine - Winyard Engineering Hasselback potato cutting machine - Winyard Engineering

Using a fine mesh strainer, strain the butter into a small bowl. Place the sliced potatoes in a 12-inch cast-iron pan or 9x13-inch baking dish. Drizzle the potatoes with half of the butter mixture and sprinkle with the salt. Roast until the potatoes are fork tender, 45-50 minutes and beginning to brown. You want to slice in to the potato, from one side to the other, but not all the way through. Cut about three-quarters of the way through and stop just before you would slice through. To help with this, you can put the potato on a slotted spoon or a wooden spoon, so the knife would hit the spoon and stop it going all the way through. You could also put a skewer all the way through the potato, toward the bottom, and the knife would hit that instead of cutting all the way through the potato. What to serve them with Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.What do you plan to top these potatoes with? Let us know in the comments below. More potato recipes Step 3: Melt the butter and cook everything on low heat for four to five minutes. Transfer the melted butter to a bowl using a filter.

Hasselback potato and vegetable cutter Point-Virgule Hasselback potato and vegetable cutter

To Peel or Not to Peel: It a total preference. We love the way the skin adds flavor, texture and crisps so nicely. It also houses a good portion of the nutrition in potatoes, but you can definitely peel them if you are not a potato skin person. Before making a single cut, you need to clean the potatoes thoroughly to remove dirt. Run the potatoes under cold water and rub the surface of each potato. If they're particularly dirty, you can use a scrub brush. Just make sure to go in circular motions and use the brush itself rather than force to avoid tearing the peel. You want to scrub the potatoes clean, not peel them. Fancy without the fuss? Say hello to potatoes au gratin—a baked-until-bronzed medley of potatoes, butter, heavy cream, and two kinds of cheese. There are a couple of different ways to achieve this classic look, and there are a few tips to make it easier. Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides.

Sharp knife: Make sure your knife is sharp and do not use a serrated knife. They’re not the right tool for the job Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato.

Hasselback Potato Slicer, Potato Slicing Tool Vegetable

Potatoes are just so good and good for you. They can be cooked in so many different ways and super filling. Got to love those potatoes. Put the potatoes in a baking dish and season. Slowly pour over the herb butter mix, making sure it goes into as many of the slices as possible. Using a thin, sharp knife, make slices three quarters of the way through each of the 800 g Potato. Try to get them as close together as possible (about 2-3mm) and make sure you don't cut all the way through. Heat the butter, olive oil, shallot, garlic, and rosemary in a small saucepan over medium-low heat until the butter melts and the rosemary is rosemary, about 2-3 minutes. Set aside. Step 2. Start slicing the potato into even, thin slices without going all the way down to the bottom. Leave about 1/4 to 1/3 inch of the potato untouched in a straight line.

These take a bit more time than regular baked potatoes but the taste and appearance is totally worth it.