View this post on Instagram

A post shared by Monica Andersson (@fruganandersson)

Ingredients

• 4 large russet potatoes
• 3 tablespoons unsalted melted butter
• 2 cloves of garlic
• 2 tablespoons fresh parsley
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

View this post on Instagram

A post shared by Therése mat & bak (@theresematochbak)

Instructions

1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and set aside. Wash the potatoes then place them on a cutting board, flat side down. Using a sharp knife, make vertical cuts across each potato, about 1/8 inch apart, being careful not to cut all the way through. The potato should still hold together at the bottom.
2. In a small bowl, mix together the melted butter, minced garlic, and chopped parsley. Place the sliced potatoes onto the prepared baking sheet. Using a pastry brush, generously brush the butter mixture over each potato, making sure to get in between the slices.
3. Season the potatoes with salt and pepper, to taste. Bake the potatoes in the preheated oven for 40-45 minutes, or until they are tender on the inside and golden brown and crispy on the outside.
4. If desired, sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of baking for an extra layer of flavor.
5. Remove the Hasselback potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional chopped parsley, if desired, and serve hot.

View this post on Instagram

A post shared by Rikard Bitting (@a_bite_of_bitting)

The post Delight Your Guests with These Delicious Hasselback Potatoes appeared first on falafelandcaviar.com.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons white miso paste
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper

View this post on Instagram

A post shared by たかし。 (@takashic_f)

Instructions:

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Wash and dry the potatoes. Using a sharp knife, carefully slice each potato lengthwise, stopping just before you cut all the way through (about 1/8 inch thick). 
3. In a small bowl, whisk together olive oil, miso paste, honey, soy sauce, rice vinegar, ginger, garlic powder, and black pepper. Brush the miso honey glaze generously between each potato slice.
4. Arrange the potatoes on the prepared baking sheet, cut side up. Roast for 30-40 minutes, or until the potatoes are tender and golden brown, flipping them halfway through. Baste with any remaining glaze during the last 10 minutes of cooking for extra flavor and crispness.
5. Serve immediately and enjoy!

The post These Miso Honey Hasselback Potatoes are Sweet & Savory appeared first on falafelandcaviar.com.

Ingredients:

• 8 medium potatoes
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary

Instructions:

1. Turn the oven to 425 F degrees and prepare a baking tray.
2. Grind the rosemary without their stems and mix it with oil. Let the rosemary stay in the oil for a while so that it releases its flavors.
3. Wash and dry the potatoes, making sure you remove all the dirt.
4. Don’t forget to cut a little piece from the bottom of the potatoes so that they stay in place.
5. Do cuts on each potato that are 1/4 to 1/8 inch wide. Don’t cut to the bottom, each piece has to stay connected in the bottom, and the potato needs to stay whole and not fall apart.
6. Brush half of the oil over the potatoes.
7. Line them up on the tray and bake the Hasselback potatoes for 30 minutes.
8. Take out the tray and use the rest of the oil in between the slits of the potato. Add salt on top.
9. Bake for 30 more minutes and the potatoes are ready to be served.

The post Simplest, Crunchiest Hasselback Potatoes Recipe appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Monica Andersson (@fruganandersson)

Ingredients

• 4 large russet potatoes
• 3 tablespoons unsalted melted butter
• 2 cloves of garlic
• 2 tablespoons fresh parsley
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

View this post on Instagram

A post shared by Therése mat & bak (@theresematochbak)

Instructions

1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and set aside. Wash the potatoes then place them on a cutting board, flat side down. Using a sharp knife, make vertical cuts across each potato, about 1/8 inch apart, being careful not to cut all the way through. The potato should still hold together at the bottom.
2. In a small bowl, mix together the melted butter, minced garlic, and chopped parsley. Place the sliced potatoes onto the prepared baking sheet. Using a pastry brush, generously brush the butter mixture over each potato, making sure to get in between the slices.
3. Season the potatoes with salt and pepper, to taste. Bake the potatoes in the preheated oven for 40-45 minutes, or until they are tender on the inside and golden brown and crispy on the outside.
4. If desired, sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of baking for an extra layer of flavor.
5. Remove the Hasselback potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional chopped parsley, if desired, and serve hot.

View this post on Instagram

A post shared by Rikard Bitting (@a_bite_of_bitting)

The post Delight Your Guests with These Delicious Hasselback Potatoes appeared first on falafelandcaviar.com.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons white miso paste
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper

View this post on Instagram

A post shared by たかし。 (@takashic_f)

Instructions:

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Wash and dry the potatoes. Using a sharp knife, carefully slice each potato lengthwise, stopping just before you cut all the way through (about 1/8 inch thick). 
3. In a small bowl, whisk together olive oil, miso paste, honey, soy sauce, rice vinegar, ginger, garlic powder, and black pepper. Brush the miso honey glaze generously between each potato slice.
4. Arrange the potatoes on the prepared baking sheet, cut side up. Roast for 30-40 minutes, or until the potatoes are tender and golden brown, flipping them halfway through. Baste with any remaining glaze during the last 10 minutes of cooking for extra flavor and crispness.
5. Serve immediately and enjoy!

The post These Miso Honey Hasselback Potatoes are Sweet & Savory appeared first on falafelandcaviar.com.

Ingredients:

• 8 medium potatoes
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary

Instructions:

1. Turn the oven to 425 F degrees and prepare a baking tray.
2. Grind the rosemary without their stems and mix it with oil. Let the rosemary stay in the oil for a while so that it releases its flavors.
3. Wash and dry the potatoes, making sure you remove all the dirt.
4. Don’t forget to cut a little piece from the bottom of the potatoes so that they stay in place.
5. Do cuts on each potato that are 1/4 to 1/8 inch wide. Don’t cut to the bottom, each piece has to stay connected in the bottom, and the potato needs to stay whole and not fall apart.
6. Brush half of the oil over the potatoes.
7. Line them up on the tray and bake the Hasselback potatoes for 30 minutes.
8. Take out the tray and use the rest of the oil in between the slits of the potato. Add salt on top.
9. Bake for 30 more minutes and the potatoes are ready to be served.

The post Simplest, Crunchiest Hasselback Potatoes Recipe appeared first on falafelandcaviar.com.