Advice Needed from Hasselback Potato Experts

[Jerome D.]

Hi everyone,

Hope you all had a great 4th of July! I made Hasselback potatoes for the first time today, and while they tasted fine, they didn't come out as browned and crispy as I would have liked, mainly because the slices didn't fan out and separate as much as I expected. I'd be thrilled to hear of any special techniques to achieve optimum browning and crispiness.

Thanks,
Jerome

P.S. --- Moderators, my apologies if I posted this thread in the incorrect sub-forum, and if so, please move it to the correct location.

 

[Jim Lampe]

Jerome,
if you follow this recipe, you should get exactly what you're looking for.
The key to a successful Hasselback potato, in my opinion, is: thin slices, butter baste the potatoes every 20 minutes or so, and (depending on the type of potato) high heat (375º to 450ºF).
peeling the potato helps, but, again, in my opinion, not required.
Good luck with your attempt!