Criss Cross Potatoes Recipes

Steps:

• 1. Wash potatoes and cut in half lengthwise. Dry with paper towel.
• 2. Score the cut surface of each potato half with a sharp knife in a criss-cross pattern, about 1/8" deep.
• 3. Place potatoes on a baking sheet and lavishly spread butter on top of each. Salt and pepper to taste.
• 4. Bake in a 350-degree oven for 1 hour. Sprinkle potatoes with paprika if desired and bake 15 minutes more.
• 5. We like this with chicken fried steak or Swiss steak. Serve with butter and sour cream.

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

Steps:

• Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato.
• Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern.
• Be sure not to cut all the way to the bottom.
• Place potatoes in ice water for 30 minutes.
• Dry potatoes and place in a baking pan.
• Brush with melted butter.
• Mix spices together and sprinkle on top of potatoes.
• Bake at 425°, turning and basting every 15 minutes for 45 minutes or until tender.

Steps:

• Scrub the potatoes and cut in half lengthwise.
• Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern.
• Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour.
• Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.

Steps:

• With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise 6 times, but not all the way through; fan potatoes slightly. , Place in a shallow baking dish. Brush potatoes with 1 tablespoon butter. Sprinkle with paprika, parsley, salt and pepper. Bake, uncovered, at 350° for 50 minutes or until tender. Drizzle with remaining butter.