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Old 03-21-2014, 12:13 PM   #11
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Yes, the recipe I used called for bamboo skewers shoved through the potato. It worked well for me.

I think you're right about GG's post though. It sounds like it would work too.

Seeeeeeya; Chief Longwind of the North

This is what I've done. Lay the two chopsticks parallel and about 2"-3" apart. Place the potato between the chopsticks. When you slice down through the potato, the chopsticks will stop the blade from cutting through the potato to the cutting board. No need to push the chopstick into the potato

The slices fan out better if you cut the two ends off the potato before you start.
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Old 03-21-2014, 12:21 PM   #12
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Originally Posted by Andy M. View Post
The slices fan out better if you cut the two ends off the potato before you start.
This is what I am learning. I wanted the final product to look just like the picture and that was asking way to much.
But I have done this twice now and the second attempt turned out better than the first attempt. With time and practice, maybe it will look like the picture one day. lol

I saw someone sliding a small pat of butter in between slices. But i make my slices fairly thin, so that would be a lot of butter.
Thats why I thought about other things I could insert between the slices.

I will try deep frying also to see how they come out.
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Old 03-21-2014, 12:34 PM   #13
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Originally Posted by Roll_Bones View Post
This is what I am learning. I wanted the final product to look just like the picture and that was asking way to much.
But I have done this twice now and the second attempt turned out better than the first attempt. With time and practice, maybe it will look like the picture one day. lol

I saw someone sliding a small pat of butter in between slices. But i make my slices fairly thin, so that would be a lot of butter.
Thats why I thought about other things I could insert between the slices.

I will try deep frying also to see how they come out.

I think your results will benefit from checking out the America's Test Kitchen's recipe for this type of potato. They have addressed your issues.
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Old 03-21-2014, 12:49 PM   #14
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Yes, the recipe I used called for bamboo skewers shoved through the potato. It worked well for me.

I think you're right about GG's post though. It sounds like it would work too.

Seeeeeeya; Chief Longwind of the North
Yes, I was referring to this method. It works great.

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Old 03-21-2014, 07:03 PM   #15
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If you want a potato that opens like an accordion, you need one of these:

https://www.google.com/#q=spiral+potato+cutter&tbm=shop
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Old 03-21-2014, 08:12 PM   #16
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Hasselback potatoes were invented by a Swedish chef, but are started to gain popularity in North America.

They will fan better if you use smaller, rounder potatoes. If I want them to fan, I put a very thin slice of garlic between the slices.

I prefer using a wooden spoon as a holder for the potato, so I don't cut all the way through. I find the chopsticks can start to move.



I stabilize the wooden spoon by sitting it in the handle opening of my cutting board.

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Old 03-23-2014, 11:50 AM   #17
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I think your results will benefit from checking out the America's Test Kitchen's recipe for this type of potato. They have addressed your issues.
I was once presented with a subscription to ATK at Christmas.
I will check the web site.
Thanks Andy.
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Old 03-23-2014, 04:59 PM   #18
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ATK placed their potatoes in water to sit a while. They also cut off small pieces from each end. These steps helped to remove some of the starch. It is the starch that keeps your potatoes from fanning out. It acts as a glue. That starch is what turns your mashed potatoes to glue when you whip them too much.

I don't remember how long ATK soaked their potatoes. But when they removed them, you could see all the starch at the bottom of the water. They also dried the potatoes thoroughly before cutting into them.

Andy, do you remember if ATK soaked them before slicing them or after? I would think you get rid of more starch if you soak them after slicing.
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Old 03-23-2014, 05:37 PM   #19
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...Andy, do you remember if ATK soaked them before slicing them or after? I would think you get rid of more starch if you soak them after slicing.
Addie, I don't remember. That's why I suggested looking it up.
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Old 03-24-2014, 12:30 AM   #20
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Hasselback potatoes were invented by a Swedish chef, but are started to gain popularity in North America...
I do remember making them back in the last house, so it would be pre-2000. I was getting all kinds of those sample "buy our recipe card sets" offers in the mail (I have enough sample cards for an entire box! ) and Hasselbacks were one of the recipes. Made them for the first time when The Fam was visiting from FL because they looked impressive. Not sure if anyone was impressed because I was so slow making them. It was a lot of potatoes!

I've made them a couple times since for the two of us. I like to jam cooked bacon between the fins shortly before they're done, along with mashing a bit of cheddar cheese into the spaces too.
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