Monday, December 4, 2017

Why Haven't I Heard of Hasselback Potatoes Before?

I watch most of the cooking shows always looking to find ways to make tasty dishes. I haven't ever seen a cooking show demonstrate hasselback potatoes and only found out about this technique from listening to a radio show discussing acorn squash.

I thought the idea was interesting and tried it yesterday. Hasselback potatoes have multiple parallel cuts in them, not all the way through. This allows you to get seasoning down into the potato and should shorten cooking time.
Here is my first attempt at hasselbacking. After slicing the potatoes, I sprinkled some Tony Chachere's seasoning and inserted butter and american cheese into alternate cuts. I then microwaved for 90 seconds.
Then I added some jalapeno slices where the butter has melted away. Back in the microwave for another 90 seconds.
The cuts were opening up and the american cheese was falling out, so I sprinkled some grated Parmesan cheese and finished cooking with a final 30 seconds in the microwave.
A little salsa on top and there was lunch. After this I looked up hasselback on the web and saw that the cuts are usually closer together. The technique I saw, and used later, used a larger knife to make the cuts. Leave the tip on the cutting board and press down on the potato only cutting halfway through.

Later that day I tried this on some baking potatoes I bought for dinner. Lots of thin slices and then I brushed olive oil on top generously and salted. Again, once the potatoes are cooking, the cuts open up allowing more olive oil to get into the potato with subsequent brushing. At this point more salt or other seasonings can get deep into the potato.

This is a technique that I have barely begun to explore. Looking at the ideas on the web there are lots of variations. Maybe I'll get to trying the squash idea I heard on "The Splendid Table."