Recipe of Award-winning Baby Hasselbacks with Brown Butter

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, baby hasselbacks with brown butter. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sage & Browned Butter Hasselback Sweet Potatoes - CPA: Certified Pastry Aficionado. Sweet potatoes sliced "hasselback-style", baked to perfection, and finished off with a sage & browned butter sauce to make for the best side dish in any meal. Hasselback Sweet Potatoes are thinly sliced, slathered in a brown sugar, butter, and cinnamon sauce, and then roasted in the oven until perfectly crisp and tender! Throw on a bit of coarsely chopped pecans just before serving as an impressive side at your next Thanksgiving or holiday party.

Baby Hasselbacks with Brown Butter is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Baby Hasselbacks with Brown Butter is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have baby hasselbacks with brown butter using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Baby Hasselbacks with Brown Butter:

1. Get 2 Lbs baby potatoes
2. Get 1 tsp garlic powder
3. Get 1 tsp seasoning salt
4. Prepare 1 tsp dill
5. Take Vegetable oil. (As needed)
6. Get 1 cup salted butter

Hasselback Butternut Squash With Maple-Brown Butter Sauce. Sharp mustard, sweet maple, and aromatic brown butter gussy up fall-favorite butternut squash in this easy recipe. Sage may be an obvious choice for butternut, but the pairing is a classic for a reason. These mini hasselback potatoes are gorgeously crispy, easy to make and bursting with flavour!

Instructions to make Baby Hasselbacks with Brown Butter:

1. Preheat oven to 400°F.
2. To cut the potato perfectly take 2 chopsticks and place them either side of the potato, so you don’t accidentally cut too far. Using a sharp knife, cut potatoes into thin slices.
3. Line a baking sheet with parchment paper and place potatoes on it. Brush potatoes with vegetable oil making sure it gets into each cut. Sprinkle half of the garlic, salt, and dill on the potatoes. Bake for 1 hour, brushing the potatoes with vegetable oil every 15 minutes. On the 45 minute brushing. Sprinkle the remaining spices on potatoes.
4. While potatoes are in oven. Heat butter in a small pan over medium-high heat.  - When butter begins to foam, reduce to medium heat, stir continuously and swirl the pan until the butter begins to change colour and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat.
5. Using cheese cloth. Strain the butter to remove brown burnt bits.
6. When potatoes are done. Brush generously with the brown butter.
7. Serve with a small bowl of butter on the side for dipping.

Sage may be an obvious choice for butternut, but the pairing is a classic for a reason. These mini hasselback potatoes are gorgeously crispy, easy to make and bursting with flavour! But, and better still, they're absolutely delicious too. We'll get into the seasoning in just a sec, but first things first Trade out sweet potatoes for this buttery, golden brown butternut squash dish. This hasselback butternut squash is perfect for Thanksgiving - and you can easily make it two ways!

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