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Love for the "hasselback" potato
Options
Parallel
Posts: 433
Ribeye steak seared at 700° on the BGE until medium rare and grilled "hasselback" potatoes with kosher salt, minced garlic, pepperjack and American cheese and crumbled bacon tucked between the slices. I forgot to place an order for asparagus this morning when my better half went to the market or we would have had grilled asparagus as well.
These potatoes will DEFINITELY be on our menu again.
These potatoes will DEFINITELY be on our menu again.
Every time my elbow bends my mouth flies open.
Comments
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The potatoes sound fantastic. May need to try them tomorrow. Great cook__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Just started makin "Smashed Potatoes" and this adds even more options. Thanks for posting !
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Wow I can't wait to try the potatoes. Did you bake in oven or BGE?LBGE & SBGE. Central Texas.
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Th potatoes were cooked in the BGE at 400° for about an hour then they came off and went into a 200° oven to keep them hot while the BGE was brought up to temp for the steaks.
The garlic wasn't put on the potatoes until the last 15 minutes and the cheese and bacon went on after they came off the egg.
Every time my elbow bends my mouth flies open. -
those look very good!_______________________________________________XLBGE
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Looks great. Great idea for potatoes
XLBGE, LBGE
Fernandina Beach, FL
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+1 for the hasselback potatoes-hard to beat and you can certainly change up the topings.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I forgot to add that the potatoes were cooked indirect...
Every time my elbow bends my mouth flies open. -
Definitely going to have to try those someday. We seem to have the worst luck with potatoes
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Looks great! Those potatoes are on my list and this made them jump up to the top! =D>Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Yep. Potatoes look good. True eggers meal. No greens. B-)Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Get my plate ready... I'm comin' over.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Will happily accept a flat line on the heart monitor for that meal especially that potato.
Very well done sir.
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Did you boil the potatoes first (per the recipe you linked)?
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No... but it might have made it easier to get them to "fan out". I did rinse them to keep the starch from sticking the slices together.
Every time my elbow bends my mouth flies open. -
Thanks for replying. I'm having trouble getting these right on the egg.
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@charliebatutis - I had a problem with these until I tried the Yukon golds. They slice and hold together much better than a russet or whatever Green Giant spuds are. Yukons, boil very nicely and open to take the bacon. Nice change from twice bakers...Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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So you boil @Skiddymarker?Green egg, dead animal and alcohol. The "Boro".. TN
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@henapple - Yes, perhaps the more appropriate term would be par-boil, just enough to soften the spud. My issue was that russets were either raw or cooked, there seemed to be no in between. The Yukons worked the best. SWMBO suggested using nuggets with only a couple of slices and and a bacon chunk in each... she might just have a good idea.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks @skiddymarker. I will try the Yukon golds.
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