Food Thread

GregManning

Super Moderator
Staff member
Location
Chardon, OH
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.)
  • 1 t pepper
  • 1 t AP flour
  • 3 T Panko
Fry at 325°F.
Cool for later service.

Insert each slit w/ small slice of extra sharp cheddar cheese.
Microwave to reheat & melt the cheese.

Served:
  • w/ smoked / sous vide Coulotte roast beef slices.
  • Au jus
  • Corn steamed, w/ butter, salt & pepper
210724 Hasselback Prep for Fry -IMG_0696 (002).JPG
210724 Hasselback Cheese + Prep -IMG_0697 (002).JPG
210724 Hasselback Served -IMG_0698 (002).JPG
 

Bendroctanus

Well-Known Member
Location
Springfield
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.)
  • 1 t pepper
  • 1 t AP flour
  • 3 T Panko
Fry at 325°F.
Cool for later service.

Insert each slit w/ small slice of extra sharp cheddar cheese.
Microwave to reheat & melt the cheese.

Served:
  • w/ smoked / sous vide Coulotte roast beef slices.
  • Au jus
  • Corn steamed, w/ butter, salt & pepper
View attachment 77106
View attachment 77107
View attachment 77108
They need a salivating emoji.
 

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