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Hasselback Potatoes

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  • Hasselback Potatoes

    This was a new one for me and it looked intereting so I wanted to try it. In it's simplest form, just a couple of taters and some butter. I threw in some simple spices like garlic, parsley, and some onion powder. Plus, you can do these on the smoker, the grill or the oven. The thickenss of the slices are all a matter of personal preference as well. Some folks skin the tater, others leave the skin on as I did.

    The deal here is to slice the potato but not all the way through so you have a back bone left at the bottom. The trick to doing this is a sharp knife and a couple of wooden spoons:



    The prep:



    You can continue to baste as much as you like. Some Hebrew Nationals thrown in for good measure:



    Finished:



    and the most important part, eating them. My kids loved them with ketchup of course. I drizzeled on some vinegar and a little fine ground kosher salt.

    You can see the backbone on the bottom. They easily peal off. I loved the texture as well. Crsispy on the outside and tender inside but not so much that it falls apart. So, if you smoke them, I would suggest a short stop under the broiler to crisp them up a bit.



    Anyway, that's what I did. Thanks for looking. I'm thinking this could be fun to see what people come up with. Time will tell I guess.
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

  • #2
    Thats a great idea... gotta try that!!


    Drinks well with others



    ~ P4 ~

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    • #3
      Thanks for posting this! What a great idea to make potatoes interesting and fun. This has Mad Hunky Hasselbacks written all over it.
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      • #4
        Cool idea, you could even stick slivers of garlic in betwwen the slices


        GOSM
        K.C.B.S Member # 60786
        Digital Thermometers
        Hybrid Kenmore grill 1/2 charcoal 1/2 gas
        140 lb English Mastiff/ American Bulldog, she is my taste tester and BBQ companion.

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        • #5
          Holy cow! Love this idea great way to get lots of flavor in between the slices. Thanks for posting this.

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          • #6
            i see potatoes in my near future
            Please ignore all spelling errors and typos my pet monkey does all of my corespondence

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            • #7
              Originally posted by northern greenhorn View Post
              Cool idea, you could even stick slivers of garlic in betwwen the slices
              Thats exactly how we do it...

              Points to Pete for reminding me of these fantastic spuds....
              Craig
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              • #8
                Hell yeah. Those look great. I am thinking garlic and a few red pepper flakes then hit with some parmesan cheese to finish. A great looking side dish.
                KCBS/CBJ #56408

                "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                • #9
                  I'm thinking garlic mushroom (morel) butter! yup this will happen!
                  Nice stuff A man!
                  Mark
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                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

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                  • #10
                    Originally posted by Fishawn View Post
                    Thanks for posting this! What a great idea to make potatoes interesting and fun. This has Mad Hunky Hasselbacks written all over it.
                    I think I'm gonna do a couple right now! Thanks Abel!
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Looks great, Pete! I think I'll melt some cheddar cheese on top and let it run down between the slices.
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                      Smoke Vault 24

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                      • #12
                        Originally posted by northern greenhorn View Post
                        Cool idea, you could even stick slivers of garlic in betwwen the slices
                        Originally posted by SMOKE FREAK View Post
                        Thats exactly how we do it...

                        Points to Pete for reminding me of these fantastic spuds....
                        OOO OOO..paper thin onion slices and garlic butter... OMG...
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Very clever process with the spoons! I have some flat bamboo that will work perfect!!

                          Curious on the cook time/temp. I've cooked buckets of tatters, cubed, seasoned, in foil bags on the grill and they take about 15 min per side.

                          Baked taters... I keep trying!!!

                          I gotta hit ya with points for the new spud idear~!

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                          • #14
                            I love this idea can't wait to give this a try
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                            • #15
                              Fantastic spuds! Kick ass idea! Thanks for sharing. This is next on the list. I'm with the onion sliced thin and garlic butter crowd...for now
                              Ryan

                              I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                              Clint Eastwood

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