Why are these called
Hasselback potatoes?
What does Hasselback mean, anyway?
Welcome Back, Kotter.
Arnold Horshack knows....
OH OH OH Mr. Kotter!!
OH OH OH Mr. Kotter!!
| | Remember Arnold Horshack always trying to get Mr. Kotter's attention?? |
Remember the 70s show
Welcome Back, Kotter?
Welcome Back, Kotter
Here's the
iconic theme song...
Man, I LOVED that show!!
Remember Hotsie Totsie?
Debralee Scott played her.
Debralee Scott played her.
Remember Verna jean,
Freddie
"Boom Boom" Washington's girlfriend?
Freddie
"Boom Boom" Washington's girlfriend?
Remember CHiPs?
Nooooooo,
not
THESE
chips!
not
THESE
chips!
These CHiPs!
Jon & Ponch
Remember Eight Is Enough
with Dick Van Patten?
I always thought Kristy McNichol was on
Eight Is Enough.
But she wasn't.
That was
Willie Aames.
WHAT???
So I get confused.
Kristy was on that show
"Family."
B-O-R-I-N-G.
Seriously,
I'm a 70s kid.
Ain't no one I knew ever lived in a house or had a family like Buddy Lawrence. Puh-leeze.
I'm a 70s kid.
Ain't no one I knew ever lived in a house or had a family like Buddy Lawrence. Puh-leeze.
Anyway, let's get back to these roasted
Bacon Hasselback Potatoes.
These potatoes are a healthier alternative to your burning desire (okay, MY burning desire) for french fries.
Crispy on the outside...creamy on the inside! YUM!
So, WHY are these easy-to-make roasted potatoes
called Hasselback?
Crispy on the outside...creamy on the inside! YUM!
So, WHY are these easy-to-make roasted potatoes
called Hasselback?
Now pay attention kids!
School is in
session!
session!
1. Hasselback potatoes were introduced in the 1940s in Stockholm, Sweden at a restaurant called Hasselbacken. Hasselbacken opened in 1748. Yes, you read that correctly, 1748. That was like 5000 years ago, or 270 years.
2. Hasselback is not an actual potato, it is instead the way the potato is sliced and roasted.
3. The Hasselback potato is sliced like an accordion or fan and when roasted, becomes soft and creamy inside, while the outside says crispy and brown.
2. Hasselback is not an actual potato, it is instead the way the potato is sliced and roasted.
3. The Hasselback potato is sliced like an accordion or fan and when roasted, becomes soft and creamy inside, while the outside says crispy and brown.
So here's all the fixins...
By the way, I cut the recipe in half for just the two of us.
Also I used red potatoes instead of Yukons.
AND, believe it or not....I did not use my boyfriend BACON.
AND I did not peel the potatoes, very unnecessary and besides, I'm lazy.
AND, believe it or not....I did not use my boyfriend BACON.
AND I did not peel the potatoes, very unnecessary and besides, I'm lazy.
 | Case in point on the laziness. I hide dishes in the oven at night, hoping a little elf will miraculously wash them all up. FYI: It never works. |
Anyway,
make 1/8 inch slices in the potatoes
BUT DO NOT slice all the way through,
stop 1/4 in or so from the bottom of the potato.
make 1/8 inch slices in the potatoes
BUT DO NOT slice all the way through,
stop 1/4 in or so from the bottom of the potato.
Now add the potatoes to boiling water and boil for 4 minutes or so. I boiled these maybe 6 or 7 minutes.
Scoop the potatoes out with a slotted spoon and set on a baking sheet,
let cool for a bit.
Now this is where you were supposed to add the bacon pieces in between
each slice.
I did not do this, as I'm trying to maintain my girlish figure.
Bahahahahahahahahaha.
Actually we had so much bacon the week before I was actually burned out on it.
I KNOW! It can happen. Who'd a thunk?
Anyway, melt the butter and brush over and into
all the cuts of the potato.
I used olive oil too, by the way. Definitely use olive oil too.
Now season up these suckers with
salt and pepper and POP THEM IN THE OVEN!
While the potatoes are cooking...
(cause they're gonna cook for a total of 1.5 - 2 hours )
...mix up the seasonings...the scallions, garlic, parsley and salt and pepper.
Halfway through the cooking time,
season up the potatoes.....
OH! Add melted butter or olive oil to these seasonings so it will spread and drip around those slices nicely.
Now throw these back in the oven for the remaining cooking time.
45 minutes to an hour later, oh-my-goodness,
look how awesome this is!!
Look at that tasty crispiness on the
outside edges!!!
And the insides were yummy creamy!
outside edges!!!
And the insides were yummy creamy!
These are such a bit healthier option to french fries.
These Hasselback potatoes make a great side for, yup, grilled hamburgers!
I am going to make these again and again.
Next time, I'll try yukon potatoes but Ima tell you, these red potatoes were dee-licious!
Next time, I'll try yukon potatoes but Ima tell you, these red potatoes were dee-licious!
Man, those are making me hungry right now!
Hey, hey, here's the recipe.
 freestockphotos.biz | Click the tiny Download File thing to print. 
| ||
OR, I just figured this out,
click on the icon in the lower right corner down below,
next to the magnifying glasses.
This will bring the recipe up to full-size and you can print from there.
OR
You can just take a gander at the recipe right here and see if it's something you want to try.
You can just take a gander at the recipe right here and see if it's something you want to try.
Bacon Hasselback Potatoes
From: Food Network Kitchens/Food Network Magazine
www.foodnetwork.com
Ingredients
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped
Directions
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.
From: Food Network Kitchens/Food Network Magazine
www.foodnetwork.com
Ingredients
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped
Directions
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.
Okay, so that's all I got for today.
Except for this.....
remember these guys??!!
hufingtonpost.com
Come and knock on our doorrrrrrrrr
We've been waiting for youuuuuuu
Where the kisses are hers and hers and his
Three's Company, too!
We've been waiting for youuuuuuu
Where the kisses are hers and hers and his
Three's Company, too!
Jack, Janet, and Chrissy hope you have a good rest of the week!
So do I!
We'll talk at ya soon!
