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Subject: Hasselback potatoes??
Newsgroups: rec.food.cooking

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From: Jen 
Date: Tue, 25 Oct 2005 07:07:07 GMT
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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.

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From: kilikini 
Date: Tue, 25 Oct 2005 08:28:55 GMT
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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!

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From: Jen 
Date: Tue, 25 Oct 2005 09:32:01 GMT
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kili wrote:
> 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!

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

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From: kilikini 
Date: Tue, 25 Oct 2005 09:43:27 GMT
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Jen wrote:
> I didn't realise it had cheese in it.  I'm sure the one I made didn't.

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!

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From: Jen 
Date: Tue, 25 Oct 2005 11:35:29 GMT
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kili wrote:
> 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.

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From: Chef Fagin 
Date: Tue, 25 Oct 2005 04:40:45 -0400
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If you like potatoes, you might want to try Feed Bag Basic Mashed Potatoes. 
They're a big hit at the restaurant.

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From: Debbie 
Date: Tue, 25 Oct 2005 08:28:30 -0400
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Jen wrote:
| 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.

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From: Wayne Boatwright 
Date: 25 Oct 2005 14:42:28 +0200
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Jen wrote:
> 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.

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.

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From: Jen 
Date: Tue, 25 Oct 2005 23:12:55 GMT
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Wayne Boatwright wrote:
> 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.

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From: Back to Chris 
Date: Tue, 25 Oct 2005 23:58:45 GMT
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Jen wrote:
> 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! 

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From: Jen 
Date: Wed, 26 Oct 2005 06:11:31 GMT
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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!!!!!

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From: Daisy 
Date: Thu, 27 Oct 2005 21:27:50 +1300
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Jen wrote:
>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

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From: Debbie 
Date: Thu, 27 Oct 2005 12:47:00 -0400
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Daisy wrote:
> 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. 

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From: Dan Abel 
Date: Sat, 29 Oct 2005 01:55:36 GMT
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Jen wrote:
> 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 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.


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