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Thread: hasselback potatoes?

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    lucylupin's Avatar
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    hasselback potatoes?

    Fancy doing something new for dinner and have never made these. Is it simply a case of cutting the new potatoes then spraying with fry light and bung in the oven, or is it more complicated than that? Thanks
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    Quote Originally Posted by lucylupin View Post
    Fancy doing something new for dinner and have never made these. Is it simply a case of cutting the new potatoes then spraying with fry light and bung in the oven, or is it more complicated than that? Thanks
    oooh i would like to know this one too !

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    I'm not an SW person - but saw this so have popped in to share what I know.

    Peel the potato first. To get the hasselback cut, I do mine by putting two cutting boards either side of the potato and with a very sharp chopping night, make a series of paralell cuts. The potato isn't cut all the way through but has relatively close together cuts the whole length of it. I think it's best done with smallish potatos. The boards stop you cutting through. In classical cooking, I think the potato is cradled in a wooden spoon and then cut - but that seems more dangerous to me. Sprayed with oil, they get crispy quite fast in the oven. In the old days, I would have ladled with goose fat. However they work just as well with a spray on the tray, and a spray or two on top> My DH loves the new low fat version as much as the old style.

    Enjoy.

    Ali
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    I have tried these once and they were gorgeous! You make cuts in the potato and i put a few springs of fresh rosemary inbetween the cuts and spinkled with sea salt and sprayed with fry light and roast. I copied this from a recipe in SW book.

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    Hi, do u par boil them first?! They sound yummy! X

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    We don't par boil or peel and they are lovely. I saw them being sold in Asda last week. They're yummy.
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    I made some at Christmas from small-ish potatoes with bay leaves stuck in the cuts and lots of seasoning, they were lovely
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    You don't parboil and they cook quicker than usual due to the cuts. The salt/herbs are lovely additions.

    Only 8 more months and 120+lbs to release to the wild before I can enjoy the low fat spray version!

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    An old post but definitely going to have to try these!! They look yum!!


    Slowly does it...

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    Peteís Hassleback Potato (2013)

    Serves 2

    Ingredients

    1 Rasher of smoked bacon, cut into 2x1cm pieces (ff)
    2 Baking Potatoes (ff)
    Sea salt
    60g Strong cheddar cheese (2Hea/2=1Hea per person)

    Method

    Pick two similar sized potato, place potato in a large ladle so that the curve of the potato lies in the curve of the spoon, with a sharp knife cut down to the edge of the ladle with 5mm spacing between cuts. If the potato is too big to fit the ladle then turn around when Ĺ way. Place a few grains of salt into each cut.
    Pre-heat the oven to 200C.
    Place each potato into a microwave & cook for 5 mins (600w microwave)
    Remove & place in an oven tray, spray the potatoes with frylight & cook for 20 mins, remove from the oven, place a piece of bacon into each cut & return to the oven for 5 mins more, remove & add cheese, cook for a further 5 mins to melt the cheese.
    Click image for larger version. 

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