Another way to make potatoes. I was able to prep this ahead of time the night before and soaking the sliced potatoes in cold water in the fridge. I did a modified version of the recipe from Better Homes and Gardens. I used 10 russet potatoes, and substituted olive oil instead of butter. I also used dried thyme and garlic salt on top of the potatoes and omitted the Parmesan cheese since my daughters have dairy allergies.
Here's what I did:
1) Night before, soaked potatoes in big bowl of cold water. Then started cutting the bottoms, and making the thin slices. I used chopsticks to help me prevent cutting through the potatoes. After cutting each, returned it the cold water
2) Stored the potatoes in cold water, covered with saran wrap until the next night.
3) Before dinner, preheated oven to 375 degrees.
4) Dried the potatoes from water and laid on pan, covered with aluminum foil and greased.
5) Brushed olive oil on potatoes and sprinkled with salt.
6) Covered potatoes with aluminum foil and baked for 45 min.
7) Then baked uncovered for additional 10 min
8) removed potatoes from oven and set to broil. Meanwhile, brushed more olive oil on potatoes and sprinkled with seasoned bread crumbs, garlic salt, and dried thyme.
9) Baked in oven under broil for 2-3 min.
Hasselback Potatoes (~adapted from Better Home and Gardens recipe)
Ingredients
·
1 teaspoon salt
·
3 tablespoons seasoned fine dry bread crumbs
·
2 tablespoons grated Parmesan cheese
Directions
1.
Preheat oven to 375 degrees F. Fill a
large bowl with water. Place potatoes in water bowl. Gather two 1/2-inch-thick
chopsticks or two 1/2-inch-thick wooden spoons; set aside.
2.
For potatoes, slice a thin slice,
lengthwise from the bottom of each potato, so they can stand without rolling on
the cutting board. Arrange chopsticks or wooden spoons lengthwise on opposite
sides of one potato on the cutting board. Slice potato crosswise into
1/8-inch-thick slices, stopping the knife when it reaches the chopsticks or the
wooden spoons to prevent slicing all the way through. Return sliced potato to
water bowl. Repeat with remaining potatoes.
3.
Line a 15x10x1-inch baking pan
with foil; grease foil. Drain potatoes well and pat dry. Arrange
potatoes in the prepared baking pan. Brush evenly with 2 tablespoons of the
melted butter and sprinkle with 1/2 teaspoon of the salt. Cover with foil. Bake
for 45 minutes. Uncover. Bake for 10 to 15 minutes more or until tender. Remove
from oven. Turn oven to broil.
4.
Preheat broiler. In a small bowl stir
together bread crumbs, cheese, chives, thyme, and the remaining 1/2 teaspoon
salt. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon
on remaining 3 tablespoons melted butter, being sure to cover all of the crumb
mixture.
5.
Broil potatoes 4 to 5 inches from the
heat for 2 to 3 minutes or until topping is golden. Serve immediately.
From the Test Kitchen
To Make Ahead:
Prepare potatoes as
directed through Step 2. Cover bowl and store in the refrigerator for up to 24
hours. Drain potatoes well.
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