Charcoal Companion CC2031 Hassel Back Potato Prep Set - Brown

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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.

Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper.Everyone assumes that these must be super hard because they look a little fancy. They are so easy! And so good! It takes just a little bit of time to cut them but it’s totally worth it. Step 2: Set aside the potatoes. Add butter, olive oil, fresh thyme, and four smashed garlic cloves in a medium-sized pot and bring it to low heat.

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. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil. 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. For some serious chopping and cutting, sometimes a simple knife just won’t do. Yes, we’re talking about some kooky kitchen gadgets that you might not have seen before. But trust us they’re super useful.

What are Hasselback Potatoes?

For slicing and dicing there are a few kitchen essentials you simply can’t do without. And we’ve got plenty of them too. Top it: Top these with cheese, sour cream, bacon, any of your favorite toppings or just a little bit more butter. You can eat them straight from the pan as well. Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides. Step 4: Line up the parchment paper on the baking tray and brush the potatoes with the butter. Make sure to go in between the slices. You can use your fingers to open them up and distribute the butter evenly. Only use half of the butter as you'll need it for later. This recipe might take a little bit of practise, but don't let that put you off. Even if you don't cut them perfectly the first time (or second or third), they will still be delicious, just maybe not as crispy.

When you serve up your food – just for your family or even a dinner party – presentation is so important. You want your veggies sliced and diced, and most importantly uniform. Your meat needs to be neatly carved, while there’s nothing like Julienning your courgettes or carrots to really show off.Whatever you’re cooking and whatever in your kitchen needs cutting, chopping, slicing and dicing you can do it with flare with Lakeland. And with our range of cutting and chopping accessories you’ll find everything you need – from chef's knives, cooking knives, vegetable choppers, vegetable peelers, kitchen knife sets, and some handy gadgets you didn’t know you wanted. Until now.