Time 1h15m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Time 1h5m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet. Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes. Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes. Garnish with additional Parmesan and chives.
Time 1h15m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 450 degrees F and line a baking sheet with foil. In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat. Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper. Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes. Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.
Time 1h10m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Cut potatoes into 1/8 inch slices, cutting only 3/4 through. Place cut side up in greased baking dish. Brush with butter. Sprinkle with salt and pepper. Bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice . Mix cheese and bread crumbs. When potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. Bake until tender, 20 to 30 minutes.
Yield 2 servings Number Of Ingredients 9 Steps:
Preheat oven to 425°F (220°C). Lay 2 chopsticks about 2-3 inches apart on a cutting board. Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board. Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato. Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes. Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked. Remove the potatoes and lower the oven heat to 350°F (180°C). Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble. Garnish each potato with a dollop of sour cream, bacon, and green onions. Serve and enjoy!
Time 1h15m Number Of Ingredients 5 Steps:
Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes. Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins - 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.
Time 1h15m Yield 1 Number Of Ingredients 4 Steps:
Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse. Place two chopsticks or two wooden spoon handles parallel to each other a few inches apart. Place potato, widest side down, between chopsticks. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through, using chopsticks as a guide. Brush potato all over with melted butter, making sure to get some butter into cuts; sprinkle with salt and pepper. Place on cookie sheet. Bake about 1 hour or until potato is tender throughout. The cuts in the potato should open like an accordion. Brush with additional butter, making sure each cut gets buttered. Bake 5 minutes. Serve with sour cream and chives.
