How to Cut Hasselback Potatoes
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Date: 2022-12-10
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Comments and reviews: 14
Frederick
My old boss used a product called potato starch -- which is an ironic name, because it contains neither potato nor starch -- to keep potatoes and also salad from browning. It can leave a slight aftertaste but I think most feel that the aftertaste is more fresh and pleasant than anything else.
Also, I make these all the time with the skin on. Start w/ a heavy coverage of olive oil and salt to start and then basted with your favorite compound butter while they cook. The crispy, salty skin combined with creamy middle is money! But, I'll give this method a try too.
Finally, they also sell a Hasselback potato stand to make the cutting uniform, thin and most importantly not all the way through. You can still have the problem of the ends falling off though since mother nature has not yet produced for us the joy of a potato shaped like a shoe box! But, the thinness of the slices makes it worth the investment; )
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My old boss used a product called potato starch -- which is an ironic name, because it contains neither potato nor starch -- to keep potatoes and also salad from browning. It can leave a slight aftertaste but I think most feel that the aftertaste is more fresh and pleasant than anything else.
Also, I make these all the time with the skin on. Start w/ a heavy coverage of olive oil and salt to start and then basted with your favorite compound butter while they cook. The crispy, salty skin combined with creamy middle is money! But, I'll give this method a try too.
Finally, they also sell a Hasselback potato stand to make the cutting uniform, thin and most importantly not all the way through. You can still have the problem of the ends falling off though since mother nature has not yet produced for us the joy of a potato shaped like a shoe box! But, the thinness of the slices makes it worth the investment; )
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campguy
i am lucky to live within one hour of the Lodge main factory in Pittsburg, Tennessee. I try to go once or twice a year to check out the factory outlet store. they have a great seconds rack where you can pick up good deals on new seconds cast iron. i like the camp style ovens that you pile charcoal on top of and my dream is to find a reasonably priced spider style frying pan (spider means it has three legs to raise it off the surface and put charcoal underneath. don't think they will be making these any time soon so I would have to get a used one.
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i am lucky to live within one hour of the Lodge main factory in Pittsburg, Tennessee. I try to go once or twice a year to check out the factory outlet store. they have a great seconds rack where you can pick up good deals on new seconds cast iron. i like the camp style ovens that you pile charcoal on top of and my dream is to find a reasonably priced spider style frying pan (spider means it has three legs to raise it off the surface and put charcoal underneath. don't think they will be making these any time soon so I would have to get a used one.
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zoomzoombabe
I haven t watched this creator before, this is the first time she has come up in my YT shorts feed. I don t want to rain on her parade because it s amazing to have loving family bonds like this - I do too, so I appreciate it! Problem is how all of them are women and they are doing all the cooking and childminding. And she says that they do the washing up as well then what do the men do! The video is sooo nice but this part bothers me
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I haven t watched this creator before, this is the first time she has come up in my YT shorts feed. I don t want to rain on her parade because it s amazing to have loving family bonds like this - I do too, so I appreciate it! Problem is how all of them are women and they are doing all the cooking and childminding. And she says that they do the washing up as well then what do the men do! The video is sooo nice but this part bothers me
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Luke
Certain bacteria love to munch on iron and cause rust. If your skin microbiome has a lot of them, pretty much any mild steel you touch barehanded will turn brown within hours or days. I've heard old timey machinists refer to it as pissfinger.
I wonder if there isn't some kind of equivalent with potatoes. Maybe you have bacteria that just like to oxidize vegetables unusually quickly.
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Certain bacteria love to munch on iron and cause rust. If your skin microbiome has a lot of them, pretty much any mild steel you touch barehanded will turn brown within hours or days. I've heard old timey machinists refer to it as pissfinger.
I wonder if there isn't some kind of equivalent with potatoes. Maybe you have bacteria that just like to oxidize vegetables unusually quickly.
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Jan
Hi Chef John.
As you for shore know. This recept is from a wery famous resturant in Stockholm Sweden. The place were calld Hasselbacken. Therfor the name is Hasselbacks potatoes. So now you can tell the real name. It has to be an s in the end. You have found out by now that i am from Sweden, right?
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Hi Chef John.
As you for shore know. This recept is from a wery famous resturant in Stockholm Sweden. The place were calld Hasselbacken. Therfor the name is Hasselbacks potatoes. So now you can tell the real name. It has to be an s in the end. You have found out by now that i am from Sweden, right?
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Jay
Looks great! I've made these with a different recipe that used Herbs de Provence and that works well too (plus you can practice your Gallic shrug and be rude to your guests at the same time. The only thing I would do different is to utilize the ultimate flavored fat--BACON FAT!
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Looks great! I've made these with a different recipe that used Herbs de Provence and that works well too (plus you can practice your Gallic shrug and be rude to your guests at the same time. The only thing I would do different is to utilize the ultimate flavored fat--BACON FAT!
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DackxJaniels
Oh John, normally I defer to your judgement, but coming from the home of Hasselback potatoes, I have to condemn the thickness of your slices. The slices are supposed to maybe 1-3 millimeters thick AT MOST. The thinner the better. Thin slices makes all the difference.
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Oh John, normally I defer to your judgement, but coming from the home of Hasselback potatoes, I have to condemn the thickness of your slices. The slices are supposed to maybe 1-3 millimeters thick AT MOST. The thinner the better. Thin slices makes all the difference.
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ALPHAFERT
I skipped the excuse to order take out & just made myself a set of sticks out of some scrap walnut. I made one edge the thickness of chopsticks & another twice as thick for a recipe I saw involving pork chops. I also made a few pieces that hold the sticks from moving.
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I skipped the excuse to order take out & just made myself a set of sticks out of some scrap walnut. I made one edge the thickness of chopsticks & another twice as thick for a recipe I saw involving pork chops. I also made a few pieces that hold the sticks from moving.
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chris
Chef John. The browning happens to potatoes if they ve been in cold storage sans oxygen long term, which is common this time of the year. It doesn t alter the flavor. Soak potatoes in cold water with a teaspoon of citric acid to avoid oxidation, and rinse before use.
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Chef John. The browning happens to potatoes if they ve been in cold storage sans oxygen long term, which is common this time of the year. It doesn t alter the flavor. Soak potatoes in cold water with a teaspoon of citric acid to avoid oxidation, and rinse before use.
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Linda
Chef John, Anybody, would NOT cutting the edge off the potatoes to start with encourage them to fan out more during cooking, allowing more fat to penetrate the layers? Or maybe putting the cut piece back under the potato, cut side down?
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Chef John, Anybody, would NOT cutting the edge off the potatoes to start with encourage them to fan out more during cooking, allowing more fat to penetrate the layers? Or maybe putting the cut piece back under the potato, cut side down?
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Greenchrysopsaro
I was making Pasties once
Made too much potato and couldn't be asked to make more dough so I stuck em in the fridge. Next day they were black
I made more dough and ate them tasted fine just looked horrid
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I was making Pasties once
Made too much potato and couldn't be asked to make more dough so I stuck em in the fridge. Next day they were black
I made more dough and ate them tasted fine just looked horrid
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feynthefallen
Trust your motor skills - Let's just say: If I did that, it would be on the evening news tomorrow. And I don't even live in the same country as you. Yes. Cartoon mushroom cloud. That general idea.
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Trust your motor skills - Let's just say: If I did that, it would be on the evening news tomorrow. And I don't even live in the same country as you. Yes. Cartoon mushroom cloud. That general idea.
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Mic
those spots are eyes of the potato which if you where going to plant you would want to plant the eyes with some meat around it eye down in the soil. It would be hard with Rustic not to have eyes forming.
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those spots are eyes of the potato which if you where going to plant you would want to plant the eyes with some meat around it eye down in the soil. It would be hard with Rustic not to have eyes forming.
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Brooke
In making potato chips one day, I let them (not intentionally) oxidize. I cooked them anyway and you would have never known (because I didn't take pictures like you did. We COULD call it oxidental
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In making potato chips one day, I let them (not intentionally) oxidize. I cooked them anyway and you would have never known (because I didn't take pictures like you did. We COULD call it oxidental
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