Charcoal Companion CC2031 Hassel Back Potato Prep Set - Brown

Product Information

Flavor: Experiment with flavors and seasonings. You can use chili powder, Italian seasoning, and ranch or create your own mix of flavors.

Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil. Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper. 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.So, get ready to get chopping like a true pro with our range of cutting and chopping accessories at Lakeland. Our range of knives Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. Step 3: Melt the butter and cook everything on low heat for four to five minutes. Transfer the melted butter to a bowl using a filter.

You want to slice in to the potato, from one side to the other, but not all the way through. Cut about three-quarters of the way through and stop just before you would slice through. To help with this, you can put the potato on a slotted spoon or a wooden spoon, so the knife would hit the spoon and stop it going all the way through. You could also put a skewer all the way through the potato, toward the bottom, and the knife would hit that instead of cutting all the way through the potato. What to serve them with Step 2. Start slicing the potato into even, thin slices without going all the way down to the bottom. Leave about 1/4 to 1/3 inch of the potato untouched in a straight line. 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.

For some serious chopping and cutting, sometimes a simple knife just won’t do. Yes, we’re talking about some kooky kitchen gadgets that you might not have seen before. But trust us they’re super useful. 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.

Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides. 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. Potatoes are one of the most popular vegetables when it comes to side dishes! Here are some more favorite potato recipes for your inspiration: 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. Baste it: For more intense flavor save half of your seasonings and reapply half way through the cooking time. The potatoes will have opened up some and allow for more butter goodness to seep down it.

Sonja & Alex

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.

Whatever you’re cooking and whatever in your kitchen needs cutting, chopping, slicing and dicing you can do it with flare with Lakeland. Using a fine mesh strainer, strain the butter into a small bowl. Place the sliced potatoes in a 12-inch cast-iron pan or 9x13-inch baking dish. Drizzle the potatoes with half of the butter mixture and sprinkle with the salt. Roast until the potatoes are fork tender, 45-50 minutes and beginning to brown. Before making a single cut, you need to clean the potatoes thoroughly to remove dirt. Run the potatoes under cold water and rub the surface of each potato. If they're particularly dirty, you can use a scrub brush. Just make sure to go in circular motions and use the brush itself rather than force to avoid tearing the peel. You want to scrub the potatoes clean, not peel them.Step 5: Sprinkle the potatoes with salt and pepper. You can be generous with salt and pepper but don't add any herbs yet as they'll end up burnt, losing all of their flavors. Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent rolling and slipping as you cut the potato.