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Old 06-08-2008, 11:30 PM   #11
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I make these for festive meals, but peel mine. Not everyone likes the skin.
You can sprinkle with parmesan before baking, or just finely chopped parsley after.
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Old 06-08-2008, 11:53 PM   #12
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I will be trying this - I'm just a spring chic and have never heard of this before (watch it Katie)
Geez, you didn't even give her a chance! Who knows now, she could have had something really really funny to say!

On the potatoes: I have never heard of this, but sounds pretty cool. I have some Yukon Golds I can give this a try on, thanks!
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Old 06-09-2008, 02:18 AM   #13
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gw, the traditional irish dish is simply called fanned potatoes (pronounced fah-nned po-taya-toes ), and is often served glazed with honey, then topped with pureed root veggie and cream sauce.
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Old 06-09-2008, 04:50 AM   #14
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First thing that came to mind was Hasselback potatoes:

Hasselback Potatoes

Slice some off the bottom, so they don'r rock 'n roll when you slice them. You can use a chopstick in place of a wooden spoon.

Then there's herb-infused potatoes:

Herb-Infused Potatoes

ETA: I slice tomatoes this way, and place sliced mozzarella cheese sprinkled with basil between the accordian-like slices.
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Old 06-09-2008, 08:57 AM   #15
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How do you think this style of potato would hold up on the grill? I like to parboil potatoes to cut back on grilling time, so if I pop 'em in the nuker or parboil first, as Goodweed suggests, should I be able to roast them on the grill top and get the same fanning effect?
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Old 06-09-2008, 12:37 PM   #16
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First thing that came to mind was Hasselback potatoes:...
That's what the lady at the store called them. Thanks.

And yes, I do believe they could be done on the barbecue. But i would place them on a cast iron skillet, and cover the grill to trap the heat and smoke. I believe that a bif of fat, or some water-soaked herbs, palced over the coals would give the spuds a wonderful flavor.

The other recipes suggested all sound wonderful too.

Seeeeeeya; Goodweed of the North
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Old 06-10-2008, 05:19 PM   #17
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Amy, thanks for the link. That's what mine look like, and those are peeled as well.

Yumyum.
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Old 06-11-2008, 08:06 AM   #18
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Originally Posted by Goodweed of the North View Post
And yes, I do believe they could be done on the barbecue. But i would place them on a cast iron skillet, and cover the grill to trap the heat and smoke. I believe that a bif of fat, or some water-soaked herbs, palced over the coals would give the spuds a wonderful flavor.

The other recipes suggested all sound wonderful too.

Seeeeeeya; Goodweed of the North
Thanks for the suggestion. That's a good idea. I can prep the potatoes and then make short work of grilling them on the BBQ so I can tend to my guests.
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Old 06-11-2008, 08:20 AM   #19
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Sounds great, I'm definitely going to try it.

I make something somewhat similar in technique - chop potato into cubes, boil until soft but still firm, then spice with paprika, salt and a bit of oil and bake until crisp.
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Old 06-11-2008, 09:03 AM   #20
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The best way to do this slice technique is to place two wooden spoons on either side of the potato...and then slice till the knife blade hits the spoons.
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