Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
a little Hasselback potato cutting trick - EDITED!!!
RRP
Posts: 26,195
Here’s a little trick I learned years ago which takes the frustration out of making Hasselback potatoes with uniformity. First thing is the thinner and more uniform the slices the better they cook and look when done. After washing each spud lay it down and see the most flat side. Then take a large flat bladed chef’s knife and slice off a horizontal side which will become your flat bottom. If you want to be exact mark off 1/4" dots using a ruler and a magic marker!
Then lay the flat side down with a couple chop sticks or dowels on each side. Using your chef knife cut through until you are stopped by the wooden sticks meaning you didn’t cut clear through!
Re-gasketing the USA one yard at a time!
Comments
-
Nice tip, another informative day on the BGE forum.
Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About -
BTW - I like to then rinse what starch I can out without breaking the "hinge" and that also allows you to season the slices before the cook. Then after baking a while the slices shrink and you can again open the hinge a bit and pour in whatever butter, garlic that you want!Re-gasketing the USA one yard at a time!
-
If my wife saw me get out a ruler and magic marker while I'm cooking, the guys with butterfly nets will be here shortly. She already looks at me weird when I pull out the camera.
Little Rock, AR
-
I understand that, but what someone does in the privacy of their kitchen stays in their kitchen! Or has something like that been said before?Biggreenpharmacist said:If my wife saw me get out a ruler and magic marker while I'm cooking, the guys with butterfly nets will be here shortly. She already looks at me weird when I pull out the camera.
Re-gasketing the USA one yard at a time! -
Nice trick, thanks. I use a long handle serving spoon, set potato in it, slice down until you hit spoon. I think your method will be more uniform.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Stays in their own kitchen until they post pics. Lol -----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
It's it... hasselback potatoes?-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
I knew the risk I ran posting that about the magic marker/dot part, but I figured some people like to be more precise which personally is what this fancy-*ss potato presentation is all about anyway!Mattman3969 said:Stays in their own kitchen until they post pics. Lol
Re-gasketing the USA one yard at a time! -
%^&M - YOU are RIGHT! I knew something wasn't sounding right! THANKS!FATC1TY said:It's it... hasselback potatoes?Re-gasketing the USA one yard at a time! -
%^&M - YOU are RIGHT! I knew something wasn't sounding right! THANKS!RRP said:
I was gonna say... I always thought it was Hasselback potatoes. :-)
now your secret's out Ron you're a closet Baywatch fan
) LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I knew the risk I ran posting that about the magic marker/dot part, but I figured some people like to be more precise which personally is what this fancy-*ss potato presentation is all about anyway!RRP said:
With you Ron. Some dishes deserve a great presentation. Great idea for consistent slices.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
I knew the risk I ran posting that about the magic marker/dot part, but I figured some people like to be more precise which personally is what this fancy-*ss potato presentation is all about anyway!RRP said:
Man I was just kidding around. I didnt mean anything with my magicmarker quip.
Little Rock, AR
-
Biggreenpharmacist said:Man I was just kidding around. I didnt mean anything with my magicmarker quip.Hey...no harm - no foul...but your wife did ask me about the best butterfly nets available which now explains that...Re-gasketing the USA one yard at a time!
-
-
Going to try this as it looks like a great idea.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
I call them Hasselhof taters, only because it sounds funnier.>- Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
-
I always thought it's Hasselblad because that's what it looks like
canuckland -
Great idea @RRP. Not crazy about eating a marker though. Good with tattoos, but I draw the line at eating markers.
I just made these and had difficulty stopping at the right point. Next time, I'll have to use chopsticks or the equivalent. As for marking the tater, I think I'll mark it with a fork by making a indented trail.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
over wings the other day when I.pulled.my phone out and took pictures....daughter: what's he doing? Wife: food porn,Biggreenpharmacist said:If my wife saw me get out a ruler and magic marker while I'm cooking, the guys with butterfly nets will be here shortly. She already looks at me weird when I pull out the camera.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
-
brown chicken brown cow! (snap) (snap)
______________________________________________I love lamp.. -
So, I want to make these. After you cut them do you just bake them as they areIn the bush just East of Cambridge,Ontario
-
@stemc33stemc33 said:Great idea @RRP. Not crazy about eating a marker though. Good with tattoos, but I draw the line at eating markers.
I just made these and had difficulty stopping at the right point. Next time, I'll have to use chopsticks or the equivalent. As for marking the tater, I think I'll mark it with a fork by making a indented trail.Instead of putting a dot with a marker, poke a hole with a knife tip.Large and Small BGECentral, IL -
I bought a special tool set made just for Hassel(whatever) potatoes...Only $400. It was either that or a CyberQ... couldn't afford both, and I do love dem potatoes.
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
Definitely a handy and anxiety reducing tip (OMG, did I go through the bottom??? are my cuts even???), though I typically do pretty much ok using the eyeball and freehand method. Anything more precise and I'd have to upcharge my diners.That said, last time I was making them, I wondered if anyone ever made longitude cuts rather than latitude (i.e., the long way). Anyone . . .? Anyone . . .? Bueller . . .? Bueller . . . ?It's a 302 thing . . .
-
Of course you could go buy a metal "rat tail" comb for a couple bucks and....
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
My wife knows me too good. She would expect me to measure.Biggreenpharmacist said:If my wife saw me get out a ruler and magic marker while I'm cooking, the guys with butterfly nets will be here shortly. She already looks at me weird when I pull out the camera.
Bud
Large BGE
Lawrenceville, GA
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum