I'm a slap dash cook and not really into making fiddly things. Despite all the yummy-looking recipes, I've never bothered with hasselback potatoes. However, the sou chef knife engineer gets pretty excited when I set him to work slicing, and the more precise the better.
He cut these big russet potatoes cut into 1/8 inch slices in no time. The trick is not cutting all the way through, so the thing holds together. I guess the idea is to make a homely potato look pretty.
And bake some more...
Looks pretty good, but after 2 long hours in the oven they were still hard and rubbery. A flop. I honestly don't know what the big deal is on these. Give me a fluffy plain baked potato anytime. Or better yet, a tray of creamy, cheesy, scalloped spuds.
Switching gears. Today is St. Nicholas Day. For a scary Santa trip down memory lane, click here for a post written way back in December 2011. How did I come up with that weird stuff? :-)
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