I’m sorry if most of my recent posts are about potatoes. I think this will be that last of my potato obsession, for now. : )
So, as you might have already guessed, this is about potato salad. For me, the key to making a creamy salad is the dressing. I mean, that’s probably what it’s about? No? Yes?
From what I recall, somebody brought this over to a family barbeque. I don’t know what got over me, but I asked my aunt (who has a Costco membership) to be the look out…to get the salad whenever she can. Then after a month, she finally got it. Then I realized..it’s too big. I mean, my mom and I can’t possibly finish it before the expiry date..can we?
Costco will always be Costco, almost everything is family sized pack.
I have to admit that I watch A LOT of Youtube videos. And I came across this fine recipe that will have people asking you how you made it when you serve it to your guests.
Just a handful of ingredients (potatoes, oil, butter) and you’re basically set, with an oven of course. I can’t believe that I didn’t come across this recipe before. It’s like I’ve been hiding under a rock before I tried and tested this recipe. And although it’s just baked potatoes, it’s a whole other world when the potatoes are finished baking. The slices that you’ve made in the potatoes will expand and fan out.
The sliced potatoes give that extra wow factor when presenting them to your guest. I’m really pleased with my first try. Hopefully, I won’t just have the beginners luck and every time I make these potatoes, it will turn out like the first or even better!
P.S. I added salt and pepper to taste. I think that adding some herbs or spices would kick the flavour up a notch, if you’re feeling it. : )
Click here to view the full Hasselback Potatoes recipe.
Click here for the Youtube tutorial (Hasselback Potatoes recipe starts at 1:37).
*The recipe used above does not belong to me and has been used for experimental purposes.
Continuation from Dough to Bread Buns post.
I stumbled upon this side dish while looking on Martha Steward’s recipes. I had several days before the family dinner and tested it out. I found this dish presentation cute, as these gratins take the a round shape of the muffin tin.
Good thing that my dad had invested in a food processor. Or I would have been slicing potatoes forever!
I used a non-stick muffin tin. It’s much easier if it’s non-stick, although the recipe tells you to butter the sides, the butter doesn’t help much with removing the gratins from the tins. (I have tried to bake these gratins, using the same recipe and following all the steps, the butter just doesn’t help with the potato removal.)
Six medium potatoes will fill a 12-muffin tin tray. I wish that the potatoes browned more, they were somewhat soggy.
P.S. I used chicken stock because of allergy reasons. Original recipe uses heavy cream.
The full Martha Steward Muffin-Pan Potato Gratins recipe can be found here.
*The recipe used above does not belong to me and have been used for leisure purposes.