Holiday Hasselback Potatoes with Shallot Chive Butter
Holiday Hasselback Potatoes with Shallot Chive Butter is a gluten free and lacto ovo vegetarian recipe with 6 servings. This side dish has 345 calories, 5g of protein, and 20g of fat per serving. For 57 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Panning The Globe requires shallots, fresh chives, kosher salt, and unsalted butter. 94 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. With a spoonacular score of 42%, this dish is good. Try Brown Butter Hasselback Potatoes (Accordion Potatoes), New Potatoes With Balsamic and Shallot Butter, and New Potatoes with Balsamic and Shallot Butter for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 70 minutes
Ingredients:
Coarse salt for finishing (I recommend Malden sea salt)
4 tablespoons of finely chopped fresh chives, divided (2 good sized bunches)
¼ teaspoon kosher salt
2-3 tablespoons olive oil
Freshly cracked black pepper
6 large, oblong shaped russet potatoes
2 teaspoons finely minced shallots (1 medium shallot)
8 tablespoons unsalted butter (1 bar), at room temperature
1 teaspoon vinegar (white or cider).jpg)
Equipment:
cutting board
bowl
sauce pan
peeler
chopsticks
spatula
Cooking instruction summary:
Preheat oven to 425F Line a rimmed baking sheet with parchment paper.Make Shallot Chive Butter: Combine the butter, 2 tablespoons of chives, shallots and salt in a shallow bowl or on a cutting board. Use a fork to mix and mash and fold the chives, shallot and salt into the butter, until everything is combined. Transfer half the compound butter to a small saucepan and set aside. (note: You can make the butter ahead and store it, tightly covered, in the fridge, for up to a week or in the freezer for up to 3 weeks. Bring it to room temperature before using.)Peel and slice the potatoes: Fill a large bowl halfway with cold water. Add vinegar. Peel potatoes, scraping a tiny bit extra off the bottom of each potato, with the peeler, to make a flat stable surface, so they don't roll around when you slice them. Place potatoes into the bowl of water, as you peel them, to prevent discoloration.Cut The Potato into Hasselbacks Take a potato out of the water and dry it. Lay it, lengthwise, between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will prevent you from cutting all the way through. (see instructional photos in post) Make slices, about of an inch apart, along the entire length of the potato. Repeat with remaining potatoes. Place potatoes on baking sheet. Lightly coat each potato with olive oil, using a pastry brush.Cook and Baste The Hasselbacks: Bake for 35 minutes. Heat the chive butter in the saucepan just until it melts. Baste the top of each potato with about 1 teaspoon of melted butter, letting it drip into the slits. Bake for another 30-40 minutes longer, or until the potatoes are nicely browned in spots and cooked through.To Serve: Serve hot. Just before serving top each potato with a teaspoon or two of compound butter. Season potatoes with sea salt and cracked pepper, to taste. Sprinkle generously with remaining chopped chives.
Step by step:
Preheat oven to 425F Line a rimmed baking sheet with parchment paper.Make Shallot Chive Butter
1. Combine the butter, 2 tablespoons of chives, shallots and salt in a shallow bowl or on a cutting board. Use a fork to mix and mash and fold the chives, shallot and salt into the butter, until everything is combined.
2. Transfer half the compound butter to a small saucepan and set aside. (note: You can make the butter ahead and store it, tightly covered, in the fridge, for up to a week or in the freezer for up to 3 weeks. Bring it to room temperature before using.)Peel and slice the potatoes: Fill a large bowl halfway with cold water.
3. Add vinegar. Peel potatoes, scraping a tiny bit extra off the bottom of each potato, with the peeler, to make a flat stable surface, so they don't roll around when you slice them.
4. Place potatoes into the bowl of water, as you peel them, to prevent discoloration.
5. Cut The Potato into Hasselbacks Take a potato out of the water and dry it. Lay it, lengthwise, between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will prevent you from cutting all the way through. (see instructional photos in post) Make slices, about of an inch apart, along the entire length of the potato. Repeat with remaining potatoes.
Place potatoes on baking sheet. Lightly coat each potato with olive oil, using a pastry brush.Cook and Baste The Hasselbacks
1. Bake for 35 minutes.
2. Heat the chive butter in the saucepan just until it melts. Baste the top of each potato with about 1 teaspoon of melted butter, letting it drip into the slits.
3. Bake for another 30-40 minutes longer, or until the potatoes are nicely browned in spots and cooked through.To
Serve
1. Serve hot. Just before serving top each potato with a teaspoon or two of compound butter. Season potatoes with sea salt and cracked pepper, to taste. Sprinkle generously with remaining chopped chives.
Nutrition Information:
covered percent of daily need
