Hasslebacks


 
E

E Mann

TVWBB Fan
I'm doing them for dinner tonight but have never done them before. How long do I cook them on the grill? Any recommendations on recipes? Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by E Mann:
I'm doing them for dinner tonight but have never done them before. How long do I cook them on the grill? Any recommendations on recipes? Thanks. </div></BLOCKQUOTE>

I would love to hear more as well. Everyone has been posting pictures of them lately, I assume thanks to Wolgast, but I'm really not sure how to make them.
 
I'm no swede and I only done this twice but I know taters pretty good. I use the spoon trick for cutting. Oil em up then put em in a foiled pan covered at 450 for bout 40 min then uncover top with your flavored bread crumbs or cheese and back on 20 min.
 
You can read more about Hasselback potatoes here: http://whatscookingamerica.net/Vegetables/HasselbackPotatoes.htm

of course, following recipes to a tee is not required.
I've found the easiest method slicing the potatoes is using two wood spoons.
One on each side of the spud and using a sharp pairing knife, cutting thin sections. The wood spoons prevent the knife from cutting completely thru the tater, keeping it intact.
I prefer to use soft butter (NOT oleo or margarine) and baste the taters often. The recipe states using an oven, but a high-heated grill works well.
The topping can consist of a mixture breadcrumbs with softened BUTTER (again, NO oleo or margarine), fresh grated cheese (of your choice) and a pinch of salt and pepper.
 
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