Hasselback Potatoes
This was going to be about caramel cake.
Then, that got messed up.
Then, I made these.
And they didn't get messed up.
Except for the fact that apparently I suck at cutting 3/4 of the way through a potato.
And make sure you wash them real well or else when you soak them in water this will happen.
Seriously, how?
But they're like french fries which makes me happy!
Next time I would use more cheese and less butter in these. The butter all kind of melted out and pooled underneath and made it kind of gross and oily, but it was alright. I do wonder if all the butter helped keep the potatoes moist and cook better, but cheese has oil in it too.
And while we're talking about oil, make sure you put oil on the bottom of the potato or on the baking sheet/foil so that they don't stick. Unfortunately, I forgot that step.
And I would make the slices thinner, although I'm not sure I trust myself to do that successfully.
This was the recipe that I based the potatoes off of. It's been in my bookmarks for forever, ever since I saw it on Pioneer Woman. I forwent the cream and extra cheese baked on since they seemed fine. But I did add a little extra grated cheese on top which melted onto it a little. They were super cute!
Recipe:
Russet potatoes
Ice Water
Butter
Cheddar Cheese
Oil
Cut potatoes about 3/4 of the way through in thin-ish slices. Place in the ice water as you cut the other potatoes and get your other ingredients situated (keep them in for about 5 minutes). Alternate slices of butter and cheese in between the slices of potato. Drizzle with a bit of oil and bake at 400 for 45 minutes.
Then, that got messed up.
Then, I made these.
And they didn't get messed up.
Except for the fact that apparently I suck at cutting 3/4 of the way through a potato.
And make sure you wash them real well or else when you soak them in water this will happen.
Seriously, how?
But they're like french fries which makes me happy!
Next time I would use more cheese and less butter in these. The butter all kind of melted out and pooled underneath and made it kind of gross and oily, but it was alright. I do wonder if all the butter helped keep the potatoes moist and cook better, but cheese has oil in it too.
And while we're talking about oil, make sure you put oil on the bottom of the potato or on the baking sheet/foil so that they don't stick. Unfortunately, I forgot that step.
And I would make the slices thinner, although I'm not sure I trust myself to do that successfully.
This was the recipe that I based the potatoes off of. It's been in my bookmarks for forever, ever since I saw it on Pioneer Woman. I forwent the cream and extra cheese baked on since they seemed fine. But I did add a little extra grated cheese on top which melted onto it a little. They were super cute!
 |
| Pre Bake |
 |
| Post Bake |
Russet potatoes
Ice Water
Butter
Cheddar Cheese
Oil
Cut potatoes about 3/4 of the way through in thin-ish slices. Place in the ice water as you cut the other potatoes and get your other ingredients situated (keep them in for about 5 minutes). Alternate slices of butter and cheese in between the slices of potato. Drizzle with a bit of oil and bake at 400 for 45 minutes.
Comments
Post a Comment