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Hasselback Potatoes
Named for the Stockholm restaurant Hasselbacken where it
was first served, this dish is a dierent take on a baked potato.
INGREDIENTS
– 8 medium Yukon gold
potatoes, about 7 ounces
each
– 1 tablespoon
fresh rosemary, finely
chopped
– 1 tablespoon
fresh thyme, finely chopped
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ¼ teaspoon freshly
ground black pepper
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ¾ cup Parmesan cheese,
grated or shaved
– ¾ cup cheddar cheese,
shredded
PREPARATION METHOD
1. Preheat oven to 400°F on Convection Mode with a rack set on position
“3.” 2. Melt butter in a sauce pan and add oil, herbs, and other seasonings.
3. To cut the potatoes—place the potato on the counter between two
cutting boards of the same thickness, about ¼ to ½-inch thick. Two pieces
of cardboard or chopsticks can also be used. 4. Cut across the width of the
potato every ¼-inch from end to end. Ensure that you do not cut completely
through the potatoes to keep the bottom of the potato intact. 5. Gently toss
the potatoes with the butter mixture in a large bowl to coat. 6. Place potatoes
in a 9-by-13 inch baking dish and into the oven. As the potatoes bake, the
slices will begin to open up. 7. Bake for 1 hour and then add the cheese on top.
Try to sprinkle it between the slices as well as on top of the potatoes. 8. Bake
for an additional 8–10 minutes until the cheese is melted and golden brown.
MAKES RACK POSITION COOK TIME
8 SERVINGS 3 1 HOUR 15 MINUTES
BEFORE YOU START
Make sure not to slice the potato all the way through.
Hazelnut Biscotti
Enjoy as a snack on their own or with a cup of coee.
The nutty flavor lends itself well to being dipped in
chocolate and served as a dessert..
MAKES RACK POSITION COOK TIME
10 BISCOTTI 3 45 MINUTES
INGREDIENTS
– 1 cup hazelnuts
– 1 cup all-purpose flour
– ½ teaspoon baking
powder
– ½ teaspoon kosher salt
– ½ cup (1 stick)
unsalted butter, cubed
– ⁄ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
PREPARATION METHOD
1. Preheat the oven to 350°F on
Convection Mode with a rack set on
position “3.” 2. Pulse the hazelnuts in a
food processor just until finely ground.
3. Add the flour, sugar, kosher salt,
baking powder, and butter, and pulse to
a coarse crumble. 4. Add the egg and
vanilla and pulse until a soft dough is
formed. 5. Divide the dough and roll out
into two short logs. 6. Flatten one log
until it is about 5-inches in width. 7. Place
on a parchment-lined pan and bake for
15 minutes. 8. Remove from the oven
and allow to cool. 9. Reduce the oven
temperature to 300°F. 10. Slice the logs
into ½-inch thick pieces and place onto
the baking pan, cut side down. 11. Return
to the oven and bake for 15 minutes.
12. After 15 minutes, turn the biscotti
over and bake for another 15 minutes.
13. Cool on a wire rack before serving.
BEFORE YOU START
As with all biscotti recipes, remember that
these too will need to be baked twice.
CONVECTION
20
21