Lots of culinary discoveries and successes have been shared here, but sometimes it’s good to communicate about kitchen efforts that just aren’t worth it.
This is one of those times. The Grill-Meister requested Hasselback potatoes with our ribeye last weekend, so I did some research, found a good-looking recipe and set about to learn how to make them.
The verdict about the potatoes is the title of the post: they just weren’t worth the hassle. They were very tasty, but not beautiful, and not better than the other ways we enjoy potatoes. All the extra steps weren’t worth the time, and they seemed almost gimmicky.
In fact, the very first recipe I shared here in these pages is our preferred potato accompaniment to steak. The Garlicky Rosemary Potatoes have a very similar flavor profile to the Hasselback treatment, without all the trouble.
What’s your favorite potato treatment?
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