With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
6
Ready In:
1 Hour, 15 Minutes
Prep Time:
15 minutes
Good For:
Any Side Starch Accompaniment for Dinner or Elegant Parties
Butter Roasted Hasselback Potatoes with Rosemary
Ingredients
6 large Yukon Gold Potatoes
2 tablespoons Fresh Garlic, Minced
2 sticks Melted Butter
1/2 cup Grated Parmesan Cheese
6 Sprigs Fresh Rosemary
To Taste Salt & Pepper
Step 1
Choose potatoes of similar size so that they will all cook together at the same time.
Step 2
Wash each potato and pat dry. Choose a medium depth casserole dish or cast iron skillet to arrange your potatoes in.
Step 3
Pre-heat your oven to 425 F.
Step 4
Find the flattest spot of each potato. That will be the down side. Then, cut parallel slices, 1/8″ to 1/4″ apart from one another from end to end of the potato, making sure that you stop about 1/4″ before the bottom of the potato.
Step 5
A trick to be sure you don’t cut all the way through the potatoes as you’re slicing them, is to place a chopstick on each side of your potato. Cut down until your knife blade touches the chop sticks, then move your knife blade 1/8″ or so over, and repeat. You may find that doing this on a damp towel will help to prevent the chop sticks and your potato from moving.
Step 6
Nest all of your potatoes in your baking dish with the sliced side up then brush each one liberally with about 2 tablespoons of the butter and sprinkle with salt and pepper.
Step 7
Bake 30 minutes. You’ll see that the potato layers are beginning to flake apart. At this point, baste each one once again with 2 tablespoons of melted butter then sprinkle each with 1 teaspoon of the chopped garlic.
Step 8
Bake 15 minutes then sprinkle each potato with 1 tablespoon of grated Parmesan cheese and arrange 1 healthy sprig of fresh rosemary next to each potato. The rosemary will flavor and scent the potatoes.
Step 9
Return to the oven and cook another 15 to 20 minutes or until the flaked edges of the potatoes are brown and crispy. Test to be sure the inner part of the potato is soft and fully cooked.
Step 10
The average FULL cooking time for a medium-large potato is 1 hour to 1 hour and 15 minutes.
Step 1
Choose potatoes of similar size so that they will all cook together at the same time.
Step 2
Wash each potato and pat dry. Choose a medium depth casserole dish or cast iron skillet to arrange your potatoes in.
Step 3
Pre-heat your oven to 425 F.
Step 4
Find the flattest spot of each potato. That will be the down side. Then, cut parallel slices, 1/8″ to 1/4″ apart from one another from end to end of the potato, making sure that you stop about 1/4″ before the bottom of the potato.
Step 5
A trick to be sure you don’t cut all the way through the potatoes as you’re slicing them, is to place a chopstick on each side of your potato. Cut down until your knife blade touches the chop sticks, then move your knife blade 1/8″ or so over, and repeat. You may find that doing this on a damp towel will help to prevent the chop sticks and your potato from moving.
Step 6
Nest all of your potatoes in your baking dish with the sliced side up then brush each one liberally with about 2 tablespoons of the butter and sprinkle with salt and pepper.
Step 7
Bake 30 minutes. You’ll see that the potato layers are beginning to flake apart. At this point, baste each one once again with 2 tablespoons of melted butter then sprinkle each with 1 teaspoon of the chopped garlic.
Step 8
Bake 15 minutes then sprinkle each potato with 1 tablespoon of grated Parmesan cheese and arrange 1 healthy sprig of fresh rosemary next to each potato. The rosemary will flavor and scent the potatoes.
Step 9
Return to the oven and cook another 15 to 20 minutes or until the flaked edges of the potatoes are brown and crispy. Test to be sure the inner part of the potato is soft and fully cooked.
Step 10
The average FULL cooking time for a medium-large potato is 1 hour to 1 hour and 15 minutes.
A Little Story About This Dish…
Potato à la Hasselbacken or Hasselback Potatoes have their origin in Stockholm, Sweden.
These elegant potatoes are evenly sliced, leaving the very bottom intact, then basted with plenty of butter to make this recipe not only elegant, but exceedingly decadent.
There are many different garnishments that can be added as they are baked however we’ve chosen garlic, rosemary and Parmesan cheese.
You can use Idaho or large white potatoes for this recipe. We’ve however, chosen Yukon gold.
Key Ingredients:
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