"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 05-23-2015, 06:10 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by taxlady View Post
Did you bake that bad boy? I'm impressed. I never get them that crispy.

People also make Hasselback potatoes for the pretty presentation.
Nice catch on the presentation thing. Hasselbacks are tasty, but not any more so than American fries, either made from cooked, skin-on potatoes, or freshly sliced and fried potato rounds, in either bacon fat or butter. When done right, both have those beautiful crispy edges and taste very similar. But I have to ask, which one looks more impressive?

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-23-2015, 06:38 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Hasselbacks can look really cool if you live the skins on.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-23-2015, 09:18 PM   #13
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
I always leave the skin on. The spoon trick works great to prevent slicing (oops) all the way through. I have also used duck fat instead of butter...
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-23-2015, 09:56 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
I always leave the skin on. The spoon trick works great to prevent slicing (oops) all the way through. I have also used duck fat instead of butter...
I like to leave the skin on. But, when the skin looks disreputable, off it comes.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
other, potato

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.