Take the stress out of the upcoming holidays with these easy, yet elegant potato recipes
First are these rosemary and garlic hassleback potatoes that I saw over at Feasting at Home
They are easy to prep, with 3 ingredients, and will be sure to satisfy any appetite
The prep takes a little patience because of the slicing involved, but even if you slice through the bottom, you can place the pieces tightly together in the pan and it won’t make any difference
You slip the garlic and rosemary in every few slices~the slices look thick here but they are really several slices that haven’t separated yet
Once they cook, the potatoes will start to open up. Baste them with oil throughout the baking time
Top them with cheese towards the end of baking for some added flavor and pizazz~
HOLIDAY HASSLEBACK POTATOES WITH ROSEMARY
Ingredients
- 1 large baking potato per person
- olive oil
- fresh rosemary sprigs
- 1 garlic clove for each potato
- salt and pepper
- fresh Parmesan Gruyere or Asiago cheese, grated, optional
Instructions
- Scrub potatoes. Slice as thinly as possible, leaving slices attached at the very bottom.
- Place into an oiled baking pan.
- Slice garlic cloves into thin pieces. Insert pieces into the cut potato here and there, using 1 clove per potato.
- Insert fresh rosemary pieces into slices.
- Drizzle liberally with olive oil. Bake at 400, basting with oil every 30 minutes, for 60-90 minutes*, until potatoes are cooked through and soft in the center, with crispy edges. Garnish with cheese and more rosemary. Serve 1/2 or 1 potato per person
The second recipe Smashed Potatoes with Rosemary Salt, uses the same 3 ingredients
These are so easy to make and always a hit!
Just boil the potatoes for about 20 minutes until they are soft enough to smash down into a “flatish” mound.
Season liberally with Rosemary Salt, or fresh rosemary and kosher salt [or seasoning of your choice]. Drizzle with Olive oil. I used lemon Olive oil, but use any flavor you like. A little Truffle oil would be good too.
SMASHED POTATOES WITH ROSEMARY SALT
Ingredients
- red potatoes
- Rosemary salt or fresh rosemary and kosher salt
- olive oil pepper
- grated Parmesan cheese optional
Instructions
- Boil potatoes 20 minutes or until they are soft enough to smash down but still retain their shape.
- Cut potatoes in half and place on a foil lined baking sheet that has been sprayed with cooking oil spray.
- Use a big spoon or potato masher and “smash” potatoes into a flattened shape. Drizzle liberally with olive oil and seasonings.
- Bake at 400 for 45-60 minutes until brown and crispy on the edges but still soft in spots. Sprinkle with cheese if desired and return to oven for a few minutes to melt.
Notes
The third recipe, Magic Potatoes here also has only 3 ingredients, and these are my personal favorite
The potatoes [you can use red or russet] are baked cut side down with butter, garlic salt and Parmesan cheese
After baking at 400 for 1 hour, invert the potatoes and and discover a buttery, cheese crust, MAGIC!
for the printable recipe and more photos of Magic Potatoes click here
note: if you make Magic Potatoes be sure to oil your pan even though you are using melted butter, and invert potatoes as soon as you take them out of the oven so they don’t stick to the pan
I hope I’ve given you some ideas for your holiday meals~ Life is stressful enough, you don’t have to stress in the kitchen <3
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