Hasselback potatoes have become one of stars of this crazy year. They look easy to make and all the sites say they're delicious. I thought I 'd give them a try.
I bought a Hasselback grid from Gia's Kitchen on Amazon. It's a two piece affair with spiked wooden block and a grid on top of it.
It takes a sharp knife to cut into raw russet potato which is like cutting into wood.
It was hard to do even slices. You're supposed to cut almost all the way through, leaving about a quarter of an inch untouched. This is supposed to produce an accordion effect when cooked. All the online recipes have a variety of flavorings, from herbed melted butter to olive oil.I just brushed the slits and skins with olive oil and sprinkled on dried parsley.
They're supposed to be baked for half an hour in an air fryer at 350 degrees. This is what they looked like halfway through. a bit browned and promising.
Half an hour later they weren't. They were still raw so I gave them an extra ten minutes at 400 degrees F.
Most of it was OK, They didn't fan out and there were very few crispy bits. They did not look like golden accordions. Making Hasselback potatoes takes practice and making adjustments to the recipe.
Hasselback potatoes are a great side . Keep in mind you have to make them a few times to get those golden accordion slices. It's worth it knowing what the result could be.
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