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Old 12-08-2010, 09:12 PM   #1
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Default Hasselback Potato Recipe (Great Holiday dish)

Here is a great potato recipe from Sweden. Although my Grandma never used Rosemary on top.

Hasselback Potatoes
What you need: potatoes (medium sized), breadcrumbs, fresh rosemary, butter and sea salt.
1. Preheat the oven to 425F
2. Peel and wash the potatoes.
3. Slice into the potatoes about 1/5 inch apart. Do not cut completely through! Top each potato with a small knob of butter and bake them in the oven for about 25 minutes.
4. Remove from the oven, and sprinkle each potato with breadcrumbs, sea salt and some rosemary (rosemary is untraditional, so if you want to stay true to the original recipe, just leave it out).. Again top each potato with a small knob of butter.
5. Bake for another 25-35 minutes (depending on the size of the potatoes) or until golden on the outside and soft on the inside. You can also turn the oven to broil for the last 5 minutes of cooking to get an extra crispy outside.
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Old 12-08-2010, 09:53 PM   #2
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I first discovered these as a nigella recipe and can vouch for their yumm yumm goodness and moorish taste
although the version I had the recipe is different and involves frying the tatos in olive oil and butter then putting them in the pan in the oven

they are the best roast tatos ever!!!
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Old 12-09-2010, 11:02 AM   #3
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I first discovered these as a nigella recipe and can vouch for their yumm yumm goodness and moorish taste
although the version I had the recipe is different and involves frying the tatos in olive oil and butter then putting them in the pan in the oven

they are the best roast tatos ever!!!

Well the Isle's were ruled for 400 years by Vikings....until King Cantue tired to stop the sea
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Old 12-11-2010, 02:30 PM   #4
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J--What kind of breadcrumbs do you use, seasoned or plain? Ever try panko?
I've seen Cajun or hot breadcrumbs somewhere too but I can also make my own I guess.
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Old 12-11-2010, 05:31 PM   #5
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I made these once, years ago. But they took waaaay longer than it said in the cookery book, about two hours if I remember correctly. I used fairly big potatoes, though not like baking potato size. So be aware!
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Old 12-11-2010, 06:35 PM   #6
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That looks yummy, sort of like Potatoes Anna (one of our fav's). We'll be sure to try it out.

Thanks! - Jim
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Old 12-12-2010, 04:20 AM   #7
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Yummmmmmmmy!
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Old 12-12-2010, 06:06 AM   #8
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the best potatos to use are the chat or baby potatos well thats what they are called here anything bigger yeah can take forever but the end results are far far worth it
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Old 12-12-2010, 11:24 AM   #9
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Am I the only one who thinks they'd be super awesome with some cheese on top? The possibilities are endless.
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Old 12-13-2010, 03:49 PM   #10
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Nooooooooooooooooooooooooooooooooooooooooooooooooo oooooooooooooooooooooooooooooooooooooooooooooooooo oooooooooooooo

What is the American obsession with putting cheese on everything.
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Old 12-13-2010, 03:52 PM   #11
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Originally Posted by Ruby Ripples View Post
Nooooooooooooooooooooooooooooooooooooooooooooooooo oooooooooooooooooooooooooooooooooooooooooooooooooo oooooooooooooo

What is the American obsession with putting cheese on everything.
What is the Ruby Ripples obsession with blaming it on Americans? I'm half Italian and that half is screaming for Pecorino Romano and Fontina!!!!
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Old 12-13-2010, 03:57 PM   #12
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What is the Ruby Ripples obsession with blaming it on Americans? I'm half Italian and that half is screaming for Pecorino Romano and Fontina!!!!
Because the only people I see smothering everything in cheese are americans! lol.
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Old 12-13-2010, 04:01 PM   #13
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Because the only people I see smothering everything in cheese are americans! lol.
Smothered? <gasp> I'm........so......wounded.....I said SOME cheese. The gallon of Cheese Whiz is set aside for nachos, Ruby. NACHOS!!!
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Old 12-14-2010, 08:50 AM   #14
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Smothered? <gasp> I'm........so......wounded.....I said SOME cheese. The gallon of Cheese Whiz is set aside for nachos, Ruby. NACHOS!!!
Exactly!!!!

Ruby MY GOD WOMAN have you not had RO-TEL and Velveeta !?!?!?!?

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Old 12-14-2010, 08:58 AM   #15
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Because the only people I see smothering everything in cheese are americans! lol.
Now come on....This is coming from the country who gave us Haggis?

I could say the only people I see smothering their food in marmalade and Festy Cock is you guys
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Old 12-14-2010, 02:38 PM   #16
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Say Festy Cock again, only with more feeling!!!
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Old 12-16-2010, 10:22 AM   #17
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Now come on....This is coming from the country who gave us Haggis?

I could say the only people I see smothering their food in marmalade and Festy Cock is you guys
I have no idea what "festy cock" is, but I know I want one.
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Old 12-16-2010, 01:51 PM   #18
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Now come on....This is coming from the country who gave us Haggis?

I could say the only people I see smothering their food in marmalade and Festy Cock is you guys
Never heard of...velveeta and rotel or whatever it's called lol. And no festy cock is on my food, whatever the heck that is!!

And haggis has nothing worse in it than your frankfurters have.
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Old 12-16-2010, 02:17 PM   #19
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I have no idea what "festy cock" is, but I know I want one.

You want cheese on that?

No?


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Old 12-17-2010, 12:29 AM   #20
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You want cheese on that?

No?


Heh. No. I'm a relish girl, all the way. Of course, I also happen to love haggis, so what does that say about my taste buds?
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Old 12-17-2010, 10:31 AM   #21
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OK. Will someone please tell me what 'Fiesty Cock' is?

Google was not my friend in this case: Got lots of hits but they all seemed to be .....errrrrr.... unrelated to this particular issue.

Is it like Spotted Dick?

I had some Haggis in Edinburgh a few years ago. It wasn't half bad -- the girl friend went to the lavatory and barfed and I got to sleep alone for a while -- but other than that, no problems.

Please. Help me out here, enquiring minds want to know. . .

Pm me if it's too nasty for public exposure.

Thanks in advance.

- Jim
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Old 12-17-2010, 10:37 AM   #22
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Since Mr. Chapelhillmensch hasn't been forthcoming with definitions and/or lascivious pictorial proof um..explanation, I did my own research. Voila:

Festy-cock -
(Noun) A ball of extra finely ground meal, wetted until it could be patted and rolled into a round shape, then roasted in the hot ashes from a mill kiln.

Usage: The festy-cock was eaten as a substitute for the cockerel at Shrovetide

(It still sounds dirty LOL)
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Old 12-17-2010, 11:11 AM   #23
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Quote:
Originally Posted by CastingPearls View Post
Since Mr. Chapelhillmensch hasn't been forthcoming with definitions and/or lascivious pictorial proof um..explanation, I did my own research. Voila:

Festy-cock -
(Noun) A ball of extra finely ground meal, wetted until it could be patted and rolled into a round shape, then roasted in the hot ashes from a mill kiln.

Usage: The festy-cock was eaten as a substitute for the cockerel at Shrovetide

(It still sounds dirty LOL)
Yes.

Thanks, CastingPearls.

"Waiter, we've decided on the roast beef and Yorkshire pud' and some roasted spuds. Thank you. And a coupla Guinness's. Thank you again."

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Old 12-20-2010, 03:11 AM   #24
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Quote:
Originally Posted by CastingPearls View Post
Since Mr. Chapelhillmensch hasn't been forthcoming with definitions and/or lascivious pictorial proof um..explanation, I did my own research. Voila:

Festy-cock -
(Noun) A ball of extra finely ground meal, wetted until it could be patted and rolled into a round shape, then roasted in the hot ashes from a mill kiln.

Usage: The festy-cock was eaten as a substitute for the cockerel at Shrovetide

(It still sounds dirty LOL)
As usual you are correct. With that Brain to go along with your Looks ,need I say more,,,well maybe eating some of these potatoes with you with you

P.S. I always thought Festy Cock was something my Friend Jason caught in Juarez back in '88 before it went to Hell.
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