[quote=Ishbel]Or what about Hasselbak (sp?) potatoes?
Use medium-sized, oval-shaped potatoes, butter, salt crystals.
Preheat the oven to 200'C. Wash the potatoes and you can peel or leave the skin on, whichever you prepare. Dry them off. Cut cut across the thin width of the potatoes, making quite thin slices but don't cut quite through so they still hold together like the pages of a book. Place them in a roasting tin, sprinkle with salt and dot generously with knobs of butter. Bake for 40 minutes, basting regularly with the melted butter in the tray. The shape fans out slightly during the cooking process.
This is very close to a potatoe dish we made at the catering company I used to work at. it was probably our most requested item. They were called (santa anna potatoes). We had a press similiar to a french fry press that would allow us to do the slicing in large volume ( sometimes up to 50 of 2" chafing dishes) . We then placed the potaoes whole, peeled and sliced in the dish &
filled it half with melted butter and half water. In a 350 degree oven for @
75 minutes. About half an hour before being done we would sprinkle a generous portion of parmesan cheese on top and finish till there was a golden
brown crust on top. Sometimes more liquid would have to be added due to
absorbtion and evaporation. They are fantastic as leftovers ( especially for
breakfast with eggs). I bought a press like this one just to be able to these at home quickly. http://www.thane.com/html/products/k.../lepresse.html
but it is not
necessary to do a small batch.