![]() ![]() ![]() It does pay, however, to spend time on the cutting of the potatoes. ![]() In theory, it should help the exterior crisp up, but in practice it doesn’t seem to make much difference, and leaving the skins on gives the dish a better flavour. I’m pleased to discover that peeling the potatoes is traditional, but not mandatory: Little and Hilferty are the only ones to bother. Photograph: Felicity Cloake for the Guardian Peeling and cuttingĪlastair Little’s hasselback potatoes. Like chips and roast potatoes, fluffy seems the way to go. Ranged against them are Martha Stewart (her yukon golds, like Julia Moskin’s russets, are hard to get hold of in this country, but seem to be classified as “fluffy” by the British Potato Council, so I substitute Roosters), and Alastair Little, who calls for baking potatoes, which also get an airing in Moskin’s recipe, mainly because I can find no other spuds weighing a pound each.Īlhough I don’t think such huge potatoes are the best suited for the hasselback treatment, because the crisp exterior to fluffy interior ratio is all wrong, I do prefer their fluffy texture to the smoothness of the waxy kind, which, soaked in butter, are almost too rich for my taste – more like fondant potatoes. Not everyone thinks that hasselbacks should be fluffy: Nigella Lawson writes that she loves them made with new potatoes, too, recommending charlotte or ratte, choices echoed by Smith, Stevie Parle and Trish Hilferty in her book Lobster and Chips, which calls for “medium-sized waxy potatoes”. ![]()
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