vefwp.blogg.se - Best hasselback potato slicer

Place sliced potatoes back into the cold water.

Be careful on the edges of the potato, not to trim the sides off unintentionally. Using a sharp knife, thinly slice the potato pressing knife down until it hits the wooden skewer. With the flat side of the potato down, place 2 chopsticks or wooden skewers on either side and firmly against the body of the potato (lengthwise).

Slice a very thin layer off the bottom of each potato so that they don’t roll while slicing them.

Peel the potatoes and place them in a bowl of cold water, to prevent them from turning brown.

In a small sauce pan over medium-low heat melt the butter with the olive oil, shallot, garlic and rosemary.

A very sharp knife is the surest way to make it happen. We suggest slices about an 1/8th inch in width.

To make sure that you don't accidentally cut through the bottom of your potato, lay a wooden spoon or chopstick on either side of the potato to stop your knife as you slice.

This will prevent rolling and slipping as you cut the potato.

Slice a thin piece off the bottom of your potato and place the cut side down.

Once the potatoes are evenly sliced, place them back into the cold water until they’re all ready to go. Peel large russet potatoes, then place them into a bowl of cold water to prevent browning.It isn’t difficult, but it does require some precision. Careful slicing is the key to ensuring that this buttery, rich garlic Hasselback potatoes recipe comes out picture-perfect. The unique way they're sliced-fanned out to expose maximum surface area for maximum crispness-is the defining feature of a perfect Hasselback potato.