Best Thanksgiving Dinner Recipes | Ultimate Thanksgiving Dinner Menu Ideas
This post includes more than 60 recipes from different categories like bread rolls, buns, soups, salads, side dishes, main course (entree), desserts and drinks where you can pick and choose your thanksgiving dinner party menu for large crowd, vegetarian and vegan friends and family or potluck.
Servings: 8
Calories: 225kcal
Ingredients
Hasselback Potatoes Recipe
- 2 tablespoon Butter, melted
- 2 tablespoon Coconut oil or Olive oil
- 2 tablespoon Cilantro or Parsley, finely chopped
- 1 teaspoon Garlic powder
- ½ teaspoon Salt (adjust to taste)
- 24 Baby Potatoes (or 6 to 8 large potatoes)
- 2 tablespoon Butter, melted
- ¾ teaspoon Salt (adjust to taste)
Instructions
- Nicely wash, drain and pat dry the potatoes.
- Cut one small portion of potato on one side to create a flat base. Place the flat surface at the bottom. Use the chopstick as a guide on two sides and cut straight down till it touches the chopstick into thin or thick slices, the way you prefer.
- Preheat the oven to 425 degrees F. Line your baking pan with parchment paper and keep it aside.
- Arrange the cut potatoes in a single layer in the baking pan. Brush each potato with melted butter and sprinkle some salt.
- Bake for a total of 30 to 40 minutes, depending on the size of the potatoes.
- Add melted butter, oil, cilantro, garlic powder, salt, and mix in a pan.
- Halfway through the baking process (around the 15-minute mark), brush each potato with this garlic herbed butter oil and continue baking for another 15 to 20 minutes or until the edges are crispy and inside is cooked and creamy.
- Once it comes out of the oven, brush again with remaining garlic herbed butter oil, serve and enjoy.
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 374mg | Potassium: 712mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 33mg | Calcium: 21mg | Iron: 1mg