A big thank you to Kitchen Garden team for putting the Hasselback Potatoes recipe in the December issue.
They were delicious.
Colin
Hasselback Potatoes
Moderators: KG Steve, Chantal, Tigger, peter
Colin - I (my husband) hasn't cooked them yet despite my requests - they looked soooo good in the photo!
The only shame for me is that I don't have any potatoes left from my patch to cook them with due to lack of storage area. Only have pink fir apples left which wouldn't work well with the recipe. I'll have to bite the bullet and buy the first bag this year!
What potato variety did you cook with?
Pawty
The only shame for me is that I don't have any potatoes left from my patch to cook them with due to lack of storage area. Only have pink fir apples left which wouldn't work well with the recipe. I'll have to bite the bullet and buy the first bag this year!
What potato variety did you cook with?
Pawty
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OscarSidcup
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We love them at home - and they do impress when served. You will need a potato that keeps its shape, something waxy. We usually get Charlotte.
A lot of our recipe books call for Yukon Gold, but I have never managed to find any here - when I search it brings back US sites...
Bon appetit.
A lot of our recipe books call for Yukon Gold, but I have never managed to find any here - when I search it brings back US sites...
Bon appetit.
Nature is simply amazing
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Instagram: @frankinkent
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Colin2016
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Hi Pawty first lot were a mix of whites some of which were maris piper.
The second lot I used were all reds, no idea what sort, which seemed to give a firmer skin & the fanned effect.
Did a search for “Yukon Gold” and came across a Kent company that has 2016 harvest on offer.
The second lot I used were all reds, no idea what sort, which seemed to give a firmer skin & the fanned effect.
Did a search for “Yukon Gold” and came across a Kent company that has 2016 harvest on offer.