Hasselback potatoes??

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I once, years ago, had the loveliest potato stuff at a restaurant. Later

on

Quoted message said:

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

Quoted message said:

if anyone has any ideas. The potato was sliced thinly, but not all the

way

Quoted message said:

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.

--
Jen

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!

kili

If you like potatoes, you might want to try Feed Bag Basic Mashed Potatoes.
They're a big hit at the restaurant.

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

--
Jen

Quoted message said:

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!

kili

I didn't realise it had cheese in it. I'm sure the one I made didn't.

--
Jen

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Your description sure sounds like you had Hasselback Potatoes. Maybe

the

Quoted message said:

Quoted message said:

restaurant you went to used Romano or another saltier cheese instead of
Parmesan. Hope you find out what they did!

kili

I didn't realise it had cheese in it. I'm sure the one I made didn't.

--
Jen

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!

kili

Quoted message said:

Quoted message said:

I didn't realise it had cheese in it. I'm sure the one I made didn't.

--
Jen

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.

--
Jen

"Jen" <[email hidden]> wrote in message
news:[email hidden]...
|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.

Debbie

On Tue 25 Oct 2005 12:07:07a, Jen wrote in rec.food.cooking:

Quoted message said:

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.

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.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Oct 2005 12:07:07a, Jen wrote in rec.food.cooking:

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.

Well, I'm going to divide the ingredients into 6, and make one for lunch
today, just to check how yummy it is. Thanks.

--
Jen

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Oct 2005 12:07:07a, Jen wrote in rec.food.cooking:

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.

Great idea, Jen, I'd love to know how it comes out!

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!!!!!

--
Jen

On Wed, 26 Oct 2005 06:11:31 GMT, "Jen" <[email hidden]>

Quoted message said:

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!!!!!

Ive 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

Cheers

Daisy

Carthage demands an explanation for this insolence!

Daisy said:

Quoted message said:

Jen said:

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!!!!!

Ive 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.

In article <[email hidden]>,

Jen said:

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.

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.

--
Dan Abel
[email hidden]
Petaluma, California, USA