Hasselback Potatoes

xfire_ATX

Just cant seem to get this right- 3rd time to make them and well probably the closest to hitting the mark but...


Put the Potatoes on for 45 min by themselves at 425 indirect.  Then brought the heat down to 400 and cooked the proteins you see for ~20 min.  Those Potatoes were falling apart on the grill so brought them in.

Ends were perfect- middle was still pretty hard, had to microwave them the next day for 2 more minutes just to get them to edible.

Thoughts?

johnnyp

Hey man,  I think a primary problem is that your slices are too thick.  Expose more surface area and they will cook faster.

Disclaimer, not my picture.  property of the internets.

The_Stache

I agree with @johnnyp AND I do mine direct 350-400 (I like the crispy skin!!)

HeavyG

Obviously they needed more time. It appears that you gave them just about an hour. I usually look for about 90 minutes.

Also, at the halfway point once the potato has opened up I'll pour some melted butter/olive oil blend in between the slices and brush the skins with that to also help crisp up the skin.

I'd also take a look at your actual center grate temp when cooking indirect just to see if it is varying too much from the dome thermo.

saluki2007

Paging @RRP

nolaegghead

Cook them until they are done.

DoubleEgger

nolaegghead said:

Cook them until they are done.

Sage advice right there 

GrateEggspectations

Simple. Next time skip the Hasselbacks and go for the real deal instead......

DoubleEgger

I prefer the Hasselbeck 

RRP

saluki2007 said:

Paging @RRP

Ha Ha Ha - after all the **** I received? You are kidding, right? Anyway - this last weekend I was at our local Menard's and happened to see a cool, coil spring like device which assured uniform sliced Hasselback potatoes. It was like $10, but so be it as my cheap-ass method is SOOOOO much cheaper!

nolaegghead

Ron, all you need to do is put a couple of chop sticks, rulers, dowels, etc..., one on each side of the potato.  Then you just cut and use them to limit the depth and have a perfectly formed contiguous binder on the bottom of the spud.  I don't remember where I learned that or if it was something innate, that I was born with.  

Legume

Rotate the potato 7.5 degrees after each cut to make a potato slinky.  8 degrees is too much, you'll have an unstable potato.

Using chopsticks is un-Mercian.  I use Ticonderoga pencils.

tarheelmatt

I can see Ron making a potato jig for making these.