Hasselback potatoes and a butter question ?
Hi Chowers: I am making Hasselback potatoes for Xmas dinner (a potatoe that is peeled and sliced at intervals, but not all the way through, so it looks like an accordian) then roasted. Does anyone know if it matters if you used a Russet, Idaho or Yukon. I typically buy Yukons because I find them more all purpose for mashing, shredding, cubing, frying, and potato salads. Any feedback is appreciated....Now, Part Deaux: I know when you clarify butter you remove fat solids... so does the end product have less fat... and therefore would clarified butter be helpful for someone on a lowfat diet or in baking. I'm sure if fat solids are removed, it would take away from a baked recipe... Just a ponderable if anyone has a thought... Thanks :)
Strictly speaking, it's "higher fat" though not enough to matter either way, from a nutrition standpoint. And except where specifically called for (and offhand I can't think of a recipe) or where a minimal amount is used, removing the solids would detract greatly from the flavor one expects to find in baked goods made with "butter." You might use it to good effect for greasing pans, but I wouldn't make it for that purpose.
I'd use Yukons or something similar. I've made hasselbacks a couple of times and they are so good! I'm on a low-carb regimen at the moment so I can only dream about them.
Hi, Buddernut... I just made them for dinner last night. I love 'em...an easy thing to do for weeknights; and special and beautiful enough for Christmas dinner.
I've seen recipes calling for any baking or AP potato; I think Nigella Lawson uses new potatoes. I've used Russetts and Maine APs.
I think Yukons would be a great choice, if that's what you'd like to use. They'll present such beautiful color when the flower.
As for the clarified butter, I'd agree w/themis.
I've been thinking about ways to cut the fat, too. I think it's really the heat that makes them open, so I'll probably experiment myself with different versions.
Even if you want only to use a healthier fat, I'm sure olive oil would work, too. Or maybe butter or oil cut with white wine or stock suited to your entree. (I think I'd use at least some fat, to help that crusty effect.) Or...maybe use full fat for the first basting only. I wonder if some kind of buttermilk dressing could be used, at least for basting number two?
This calls for frequent experimentation! ;-)