Oven Fries/Chips: Hasselback potatoes??
Subject: Hasselback potatoes??
Newsgroups: rec.food.cooking
From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Tue, 25 Oct 2005 07:07:07 GMT
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I once, years ago, had the loveliest potato stuff at a restaurant. Later on at some stage I found what looked like it in a recipe book, the recipe called it hasselback potatoes, but it sure didn't taste the same. I wonder if anyone has any ideas. The potato was sliced thinly, but not all the way through, and there was a saltyish, very tasty topping on it. A while ago there was a discussion here about different salts, I'm only familiar with plain old table salt (god I'm boring!), so maybe it was done with one of these.
From: kilikini (kilikini at NOSPAMtampabay.rr.com)
Date: Tue, 25 Oct 2005 08:28:55 GMT
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Your description sure sounds like you had Hasselback Potatoes. Maybe the restaurant you went to used Romano or another saltier cheese instead of Parmesan. Hope you find out what they did!
From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Tue, 25 Oct 2005 09:32:01 GMT
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kili wrote:
> Your description sure sounds like you had Hasselback Potatoes. Maybe the
> restaurant you went to used Romano or another saltier cheese instead of
> Parmesan. Hope you find out what they did!
I didn't realise it had cheese in it. I'm sure the one I made didn't.
From: kilikini (kilikini at NOSPAMtampabay.rr.com)
Date: Tue, 25 Oct 2005 09:43:27 GMT
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Jen wrote:
> I didn't realise it had cheese in it. I'm sure the one I made didn't.
Okay, that's probably the difference then. After you bake the potatoes with butter and salt, add more butter and sprinkle on parmesan cheese, then bake for an additional 10 minutes or so until browned. Parmesan cheese is rather salty, so that may be the difference. Try it and report back!
From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Tue, 25 Oct 2005 11:35:29 GMT
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kili wrote:
> Okay, that's probably the difference then. After you bake the potatoes with
> butter and salt, add more butter and sprinkle on parmesan cheese, then bake
> for an additional 10 minutes or so until browned. Parmesan cheese is rather
> salty, so that may be the difference. Try it and report back!
Okay. I'll try that later this week. Thanks.
From: Chef Fagin (chef_fagin at thefeedbag.com)
Date: Tue, 25 Oct 2005 04:40:45 -0400
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If you like potatoes, you might want to try Feed Bag Basic Mashed Potatoes. They're a big hit at the restaurant.
From: Debbie (usenetmail at sympatico.ca)
Date: Tue, 25 Oct 2005 08:28:30 -0400
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Jen wrote:
| I once, years ago, had the loveliest potato stuff at a restaurant. Later on
| at some stage I found what looked like it in a recipe book, the recipe
| called it hasselback potatoes, but it sure didn't taste the same. I wonder
| if anyone has any ideas. The potato was sliced thinly, but not all the way
| through, and there was a saltyish, very tasty topping on it.
I never knew these to have a name. I'm not sure what toppings you are referring to. However, any topping can be used for them. I've seen garlic, oniony mixtures, tomato and herbs.. whatever flavours needed to complement the meal. Experiment with what you like and see what you come up with.
From: Wayne Boatwright (waynesgang at waynes.gang)
Date: 25 Oct 2005 14:42:28 +0200
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Jen wrote:
> I once, years ago, had the loveliest potato stuff at a restaurant.
> Later on at some stage I found what looked like it in a recipe book, the
> recipe called it hasselback potatoes, but it sure didn't taste the same.
6 baking potatoes
3 tablespoons butter, melted
lemon pepper, salt to taste
1/4 cup Parmesan cheese, grated
2 tablespoons dry bread crumbs
Either peel or leave peel on and scrub well. Make 1/8 inch thick slices 3/4 of the way through the potato (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of potato with melted butter, sprinkle with salt and pepper. Bake at 375 degrees for 45 minutes. Remove from oven and sprinkle with Parmesan cheese and bread crumbs. Return to oven and continue baking 20 minutes longer or until potato is tender and crust is slightly browned. Serve immediately.
From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Tue, 25 Oct 2005 23:12:55 GMT
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Wayne Boatwright wrote:
> 6 baking potatoes
> 3 tablespoons butter, melted
> lemon pepper, salt to taste
> 1/4 cup Parmesan cheese, grated
> 2 tablespoons dry bread crumbs
Well, I'm going to divide the ingredients into 6, and make one for lunch today, just to check how yummy it is. Thanks.
From: Back to Chris (scootermom32 at yahoo.com)
Date: Tue, 25 Oct 2005 23:58:45 GMT
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Jen wrote:
> Well, I'm going to divide the ingredients into 6, and make one for lunch
> today, just to check how yummy it is. Thanks.
Great idea, Jen, I'd love to know how it comes out!
From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Wed, 26 Oct 2005 06:11:31 GMT
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Well, that was scrumptious!! It wasn't the same though. Also it took longer to cook than the recipe said and it fell apart. I'm thinking maybe I'll have to try one again tomorrow, I'll have to get it perfect before I make it for the family for tea. The things we have to do for our family!!!!!
From: Daisy (DaisyL at emailaccount.com)
Date: Thu, 27 Oct 2005 21:27:50 +1300
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Jen wrote:
>Well, that was scrumptious!! It wasn't the same though. Also it took
>longer to cook than the recipe said and it fell apart. I'm thinking maybe
>I'll have to try one again tomorrow, I'll have to get it perfect before I
>make it for the family for tea. The things we have to do for our
>family!!!!!
I've done these but not for some time now. I remember slicing the raw potato very very thinly not quite all the way through, and then I think I brushed oil on the potato and cooked conventionally for about 15 minutes in a very hot oven, and then sprinkled over some sort of tasty spicy herbs mixture (something like Mrs Dash Original - or a fine dusting of a mixture of garlic salt and good quality paprika.
Good luck
From: Debbie (usenetmail at sympatico.ca)
Date: Thu, 27 Oct 2005 12:47:00 -0400
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Daisy wrote:
> I've done these but not for some time now. I remember slicing the raw
> potato very very thinly not quite all the way through, and then I
> think I brushed oil on the potato and cooked conventionally for about
> 15 minutes in a very hot oven, and then sprinkled over some sort of
> tasty spicy herbs mixture (something like Mrs Dash Original - or a
> fine dusting of a mixture of garlic salt and good quality paprika.
I put garlic slices in between the slices before baking.
From: Dan Abel (dabel at sonic.net)
Date: Sat, 29 Oct 2005 01:55:36 GMT
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Jen wrote:
> I once, years ago, had the loveliest potato stuff at a restaurant. Later on
> at some stage I found what looked like it in a recipe book, the recipe
> called it hasselback potatoes, but it sure didn't taste the same.
I don't know about these, but this post reminds me of something else. I was visiting my sister, and her husband liked to cook. One of the things he cooked once was potatoes. First he went out in the garden and dug up potatoes. Next, he cleaned them and sliced them all the way through, but keeping each potato together. He put each one on a square of aluminum foil, and put cheese in between the slices. Then, a half strip of bacon on top. After he closed up the foil, he baked them. They were really yummy.