They need a salivating emoji.Hasselback Cut, Stuffed, Fried Russet Potato
Rev: 210724 1530
Hasselback is an old traditional preparation where the potato is partially cut thru, w/ slits ~ ¼” apart, coated w/ butter & seasonings that permeate into the slits (etc.); and then baked.
Think: Potato fan configuration.
For this “experiment”:
Cut the potato with ~ ¼” slits, using a ½” spacer to keep a solid bottom.
Add a dusting mixture (flour, Panko, black pepper) into each slit (to keep the slits slightly open.)
Fry at 325°F.
- 1 t pepper
- 1 t AP flour
- 3 T Panko
Cool for later service.
Insert each slit w/ small slice of extra sharp cheddar cheese.
Microwave to reheat & melt the cheese.
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- w/ smoked / sous vide Coulotte roast beef slices.
- Au jus
- Corn steamed, w/ butter, salt & pepper
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