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Old 06-23-2012, 01:29 PM   #11
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Quote:
Originally Posted by PrincessFiona60 View Post
I would need to see this technique to understand how you are doing it.
Here's one way. Makes a nice portion size, too.

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Old 06-23-2012, 02:11 PM   #12
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Thanks GG, I understand now.
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Old 06-23-2012, 02:25 PM   #13
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Quote:
Originally Posted by PrincessFiona60 View Post
I would need to see this technique to understand how you are doing it.
I looked, but I don't seem to have taken any pictures. But, that gave me the idea of making them with supper tonight. I can take pix and will post them later.
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Old 06-23-2012, 02:28 PM   #14
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Quote:
Originally Posted by GotGarlic View Post
Here's one way. Makes a nice portion size, too.

That's a nifty idea, cutting the potatoes in half first. Those potatoes sure won't roll around.
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Old 06-23-2012, 02:29 PM   #15
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I will have to try this!
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Old 06-23-2012, 02:30 PM   #16
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I looked, but I don't seem to have taken any pictures. But, that gave me the idea of making them with supper tonight. I can take pix and will post them later.
Thanks TL!

I may make some of those too...adding taters to my shopping list.
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Old 06-24-2012, 10:32 AM   #17
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Here's the pix of last night's Hasselback potatoes. I put the wooden spoon on the handle slot of my cutting board, so it doesn't tip from side to side while I'm cutting the taters.

I just have to figure out how to make them fan out more.
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Old 06-24-2012, 10:41 AM   #18
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Beautiful! Thanks, TL!
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Old 06-24-2012, 11:52 AM   #19
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Yumm!!

I just caught Robert Ervine making these:

http://www.foodnetwork.com/recipes/r...ipe/index.html
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Old 06-24-2012, 12:08 PM   #20
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Thanks for the link. I like the idea of dunking the potatoes in the melted butter, etc.
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