Question on Hasselback Potatoes: Would like to make these for an upcoming dinner party.

IMHO you can do it all except the final prep and baking

I make these fairly frequently. For the potatoes: peel (if you are peeling) and cut them up and keep them under water. This is the key.

If you wash them with cold water to rinse off any of the released starch before submerging them in fresh, cold water this will also help.

If the potatoes are exposed to air they will blacken. Depending upon how long you keep them in water, the water will also develop a film after a couple of days. Pre rinsing the starch away will help to mitigate this. If the potatoes are exposed they will really reek and at that point I'd chuck them so make sure they are submerged. The potatoes will stay fresh underwater. Rinse them thoroughly when you take them out.

 
Do you use the CI recipe, Paul? athey nuke the sliced potatoes for 6-12 min

before brushing with oil and baking. Think they would turn color if I nuked them and partially baked the morning of the dinner?

 
I've made them a lot and I think you can roast them and hold them

Then drizzle more butter and some cream on them and finish them off in the oven just before serving.

 
I don't use the microwave for anything but a timer...

but I pretty much wing it every time but (you may cringe at this) I will actually dredge the entire potato in an oil seasoning. I use grapeseed oil which is pretty neutral and has a high burn. Not at all a problem in the oven. However my local source has literally doubled in price so I may go back to peanut or olive oil.

I make a seasoning in the way that you might make one of those shake up V/O Salad Dressing but - hold the vinegar. I will season to taste but definitely salt & pepper and often I'll use a spicy pepper seasoning. if you are squeamish about using oil that way, you could drizzle it over the top.

Sometimes I will mix Parmesan cheese into the seasoning but I will also do variations of either thin slices of cheese manually inserted into the slots or shredded cheese which will be just put on top at the end of baking and this will work its way in anyway. I might sprinkle on some Parmesan at the end anyway. For a cheese like cheddar say 5 min or less but with Parmesan I'll give it 10.

I do use butter sometimes but I never do breadcrumbs as I've seen in some recipes.

 
I will post the recipe I use, Cyn- I don't know the CI recipe

This is very T&T- I do often have to roast longer- it depends on the potatoes I use. But it is a very good recipe.


HASSLEBACK POTATOES
6 servings

6 medium baking potatoes, peeled
1/4 cup (1/2 stick) butter, melted
1/2 cup whipping cream
2 tbsp shredded Swiss (or Parmesan) cheese

Preheat oven to 325 degrees. Place a chopstick on either side (horizontal) of the potato so you won’t cut through to the bottom. Using a sharp knife, cut potatoes almost through cross-wise in 1/8” thick slices. Place in ice water to prevent darkening. Drain well and put in shallow baking pan. Brush with butter (or drizzle). Bake until tender- about 1-1/2 hours, basting occasionally with cream and pan drippings. Sprinkle with cheese in last few minutes. They will fan out and look spectacular.

 
Thanks, Cathy! The CI one mounds crumbs, butter and parm at the end

Tested those yesterday. I'll give your delicious sounding recipe a try this week.



These test sure aren't doing much for my diet!

 
I made these for bookclub last year and was surprised at how long it took to cook through

I think the 1 1/2 hours is right on, maybe longer even. I would consider nuking them a bit first

 
You must log in or register to reply here.
Back
Top