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. Honestly can you really do without a vegetable chopper? Simply place your veggies on the blades and push down to chop in one smooth motion for some perfectly uniform chopped vegetables. Nice. Or what about a garlic slice and dice? It’s simple and easy, and you won’t suffer from garlic fingers after an age spent finely chopping garlic. And then there’s the Julienne vegetable peeler – it’s a simple way to take your presentation from amateur to pro with one swoop. Flavor: Experiment with flavors and seasonings. You can use chili powder, Italian seasoning, and ranch or create your own mix of flavors.

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.

Hasselback Baked Potato Ingredients

Note that a fist-sized potato is a recommendation per person though you can use larger or smaller ones. The type of potato doesn't matter as much as the size, but Yukon Golds are favorable due to the creamy texture, making them perfect for baking. 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. When it comes to chopping the traditional way, it’s all about your choice of knife. The best amateur home cooks will swear by their trusty chef knife, while others stand by the full knife set. Don’t worry, whichever camp you find yourself in, you’ll be covered by our fantastic selection of knives.

And a good knife really needs to be looked after and most-importantly kept sharp. We’ve got a great range of knife sharpeners for that too. A few kooky kitchen gadgets 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. Heat the butter, olive oil, shallot, garlic, and rosemary in a small saucepan over medium-low heat until the butter melts and the rosemary is rosemary, about 2-3 minutes. Set aside. For slicing and dicing there are a few kitchen essentials you simply can’t do without. And we’ve got plenty of them too.

Sonja & Alex

Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper. 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. Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides.

Sharp knife: Make sure your knife is sharp and do not use a serrated knife. They’re not the right tool for the job 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.

How to Cut Hasselback Potatoes

Remove the potatoes from the oven and drizzle with the remaining butter mixture. Turn on the broiler, then return the potatoes to the oven and broil until the edges are crispy, 5-10 minutes more. Remove the potatoes from the oven and sprinkle with the parmesan. Broil until the cheese is browned, 3-5 minutes more.

Bake for 60 minutes, until the potato slices are starting to separate. Remove the tray from the oven and brush it with the remaining 1 tablespoon olive oil. Evenly sprinkle with the ¾ teaspoon kosher salt. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil. Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat. Adjust the bake time if you have smaller potatoes or use a different variety. The main thing you’re looking for is for the potato to be fully tender and cooked through, with crispy slices that have started to separate.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.