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Hasselback potatoes

Posted: Wed Apr 1, 2020 12:18pm
36 replies826 views5 members subscribed
VivienneAnn

VivienneAnn

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Found this recipe with simple ingredients.  It looks delicious, thought I would share and put out a challenge for all you potato lovers who can make this and share your photos.

https://www.youtube.com/watch?v=eK99GLicMGc

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Preview YouTube video How to Make Hasselback potatoes

How to Make Hasselback potatoes

 
Villas

Posted: Wed Apr 1, 2020 12:37pm

Villas

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Posted: Wed Apr 1, 2020 12:37pm

VivienneAnn wrote on Wed Apr 1, 2020 12:18pm:

Found this recipe with simple ingredients.  It looks delicious, thought I would share and put out a challenge for all you potato lovers who can make this and share your photos.

https://www.youtube.com/watch?v=eK99GLicMGc

Now I´m hungry. I´ve made them before, but never knew it´s name. Think I´ll have a go tonight, but sorry, no photos. I´m a fast eater!

V

VivienneAnn

Posted: Wed Apr 1, 2020 12:45pm

VivienneAnn

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Posted: Wed Apr 1, 2020 12:45pm

Villas wrote on Wed Apr 1, 2020 12:37pm:

Now I´m hungry. I´ve made them before, but never knew it´s name. Think I´ll have a go tonight, but sorry, no photos. I´m a fast eater!

V

Hi Villas

You are an expert then, go on take a photo to share.

Regards

Vivienne

Villas

Posted: Wed Apr 1, 2020 12:50pm

Villas

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Posted: Wed Apr 1, 2020 12:50pm

VivienneAnn wrote on Wed Apr 1, 2020 12:45pm:

Hi Villas

You are an expert then, go on take a photo to share.

Regards

Vivienne

You 1st! jajaja!

 I´d make it if I´d got some butter, but I have no potatoes!

V

jimtaylor

Posted: Wed Apr 1, 2020 1:39pm

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Posted: Wed Apr 1, 2020 1:39pm

We've been making them for over 20 years, and they are very good.

I've not looked at the link, but we use even sized roasting spuds, garlic, black pepper, salt, rosemary, butter and olive oil.

To make sure you slice them nearly to the bottom without cutting through, lay something thin either side of the spud you're cutting. Bits of dowel, pencils, knitting needles etc.

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VivienneAnn

Posted: Wed Apr 1, 2020 1:58pm

VivienneAnn

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Posted: Wed Apr 1, 2020 1:58pm

jimtaylor wrote on Wed Apr 1, 2020 1:39pm:

We've been making them for over 20 years, and they are very good.

I've not looked at the link, but we use even sized roasting spuds, garlic, black pepper, salt, rosemary, butter and olive oil.

To make sure you slice them nearly to the bottom without cutting through, lay something thin either side of the spud you're cutting. Bits of dowel, pencils, knitting needles etc.

Hi Jim,

Thank you, I will apply your suggestions

Regards

Vivienne

LeckyLes

Posted: Wed Apr 1, 2020 2:56pm

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Posted: Wed Apr 1, 2020 2:56pm

That's a brilliant idea, I hope others follow suit and also share their results. 

LeckyLes 

Villas

Posted: Wed Apr 1, 2020 3:01pm

Villas

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Posted: Wed Apr 1, 2020 3:01pm

LeckyLes wrote on Wed Apr 1, 2020 2:56pm:

That's a brilliant idea, I hope others follow suit and also share their results. 

LeckyLes 

& what will you share? a Gregg´s pasty!

V

LeckyLes

Posted: Wed Apr 1, 2020 3:10pm

LeckyLes

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Posted: Wed Apr 1, 2020 3:10pm

Villas wrote on Wed Apr 1, 2020 3:01pm:

& what will you share? a Gregg´s pasty!

V

Ok. Can do Villas,but only if I can get hold of some micro chips to put with it 

LeckyLes 

jimtaylor

Posted: Wed Apr 1, 2020 3:11pm

jimtaylor

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Posted: Wed Apr 1, 2020 3:11pm

Villas wrote on Wed Apr 1, 2020 3:01pm:

& what will you share? a Gregg´s pasty!

V

How about a Jim's pork pie or a Jim's rabbit pie?

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