Chief Longwind Of The North
Certified/Certifiable
We've had previous discussions about the Hasselback Potato. The consensus is that they are a great and yummy presentation for a potato.
Last night, for supper, I was making deep-fried chicken with a plain egg wash and flour coating for DW, and my best egg wash and seasoned flour for me. Actually, she had my home made chicken fingers. Anyways, I took 1 small, and 1 medium russet potato and peeled them. The small one was cubed. The medium one was placed in a serving spoon and sliced for the Hasselback Potato, with almost paper-thin slices. I placed both the cubes and the sliced spuds into the hot oil (about 350' F') and fried them. The cubes were done in minutes and she loved them. The Hasselback was fried to 10 minutes. I used a SS spatula to separate the slices. DW reports that both potatoes were perfect, and great flavored.
The moral of the story, neither presentation was greasy at all, and both tasted great. But if you want a Hasselback potato that doesn't take 45 minutes to bake in the oven, but rather takes only ten minutes on top of the stove, deep-fry it to perfection. Season it after it comes out of the oil. Serve with a little sour cream and chives, or sprinkle it we a seasoning salt that you make up, or just butter and paprika.
Just another little technique for everyone.
May your hot food be hot, your cold food be cold, and your aged cheddar served at room temperature.
Seeeeeeeya; Chief Longwind of the North
Last night, for supper, I was making deep-fried chicken with a plain egg wash and flour coating for DW, and my best egg wash and seasoned flour for me. Actually, she had my home made chicken fingers. Anyways, I took 1 small, and 1 medium russet potato and peeled them. The small one was cubed. The medium one was placed in a serving spoon and sliced for the Hasselback Potato, with almost paper-thin slices. I placed both the cubes and the sliced spuds into the hot oil (about 350' F') and fried them. The cubes were done in minutes and she loved them. The Hasselback was fried to 10 minutes. I used a SS spatula to separate the slices. DW reports that both potatoes were perfect, and great flavored.
The moral of the story, neither presentation was greasy at all, and both tasted great. But if you want a Hasselback potato that doesn't take 45 minutes to bake in the oven, but rather takes only ten minutes on top of the stove, deep-fry it to perfection. Season it after it comes out of the oil. Serve with a little sour cream and chives, or sprinkle it we a seasoning salt that you make up, or just butter and paprika.
Just another little technique for everyone.
May your hot food be hot, your cold food be cold, and your aged cheddar served at room temperature.
Seeeeeeeya; Chief Longwind of the North
Oh, yum! Now you got me started! 
