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/ck/ - Food & Cooking

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12472174 No.12472174 [Reply] [Original]

HASSLEBACK

i make Hasslebacks at least 3-4 times a week. I find the russet to be the absolute best for Hasslebacking a potato. Other varieties can be Hasslebacked but they often lack the uniform shape of the russet which is important to a Hassleback.

i have a lot of good tricks for Hasslebacks, one is to use a razor to slice garlic razor thin to insert between the slices.

>> No.12472192

>>12472174
i hope your mom gets hassleblacked

>> No.12472199

>>12472174
I've tried the razor. That way it liquefies. It's a very good system.

>> No.12472203

>>12472174
The russet is probably the best for the nature that it is a starchiest. The next one would be a Yukon gold which is like half waxy/half starchy. It's a good middle ground between getting golden brown, and getting creamy in the middle.
For fun, you could experiment with the caribbean boniato, a yellow fleshed slightly sweet but very starchy tuber. The garlic would go very nicely with it.

>> No.12472304
File: 732 KB, 431x642, hassleback.png [View same] [iqdb] [saucenao] [google]
12472304

>>12472203
>caribbean boniato
ive never heard of anyone hasslebacking one of those before. ive hasslebacked a few gold before when i ran out of russets. the gold makes a great hassleback albiet small.
red hasslebacks usually turn mushy and dont hold up but are very tasty hasslebacks.
hasslebacks are really good no matter the potato though as hassleback has room for flavors with all the surface areas

>> No.12472312

>>12472199
im gonna liquify your prostate with my cock if you dont quit it with the fucking ancient boomer film references

>> No.12472313

I never have hasslebacks u know why? Bcause peeled and boiled is where its at nigguh

>> No.12472316
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12472316

>>12472312

>> No.12472354
File: 1.66 MB, 860x635, its not burnt.png [View same] [iqdb] [saucenao] [google]
12472354

>>12472313
>peeled and boiled
>not Hassleback
sounds pretty gross desu
especially compared to the Hassleback. This Hassleback casserole looks great. its like a bunch of Hasslebacks all comfy in sauce. wish i had a bite of this Hassleback.

>> No.12472372

>>12472354
looks burnt senpai
personally i like my tates SMASHED and SLAMMED, just like me

>> No.12472412
File: 29 KB, 750x500, BONE GIRTH SMASHED.jpg [View same] [iqdb] [saucenao] [google]
12472412

>>12472372

>> No.12472430

>>12472354
Are you waiting for someone to tell you that its spelled Hasselback
What a hassle on my back!

>> No.12472463

>>12472372
>
lmaoing @ this faggot
imagine having never used an oven in your life

>> No.12472466

>>12472463
imagine being so shit at using an oven that you burn your hasselback

>> No.12472473
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12472473

>>12472312
You have to go back.

>> No.12472513
File: 1.53 MB, 854x631, qweqwe.png [View same] [iqdb] [saucenao] [google]
12472513

>>12472430
where im from its called hassleback
>>12472466
the burnt bit is just adding a different profile into the flavor mix of the hassleback. it adds in a smoky taste. anything can be used to add flavor to the hassleback, but it doesnt need it, the potato itself is the star of the hassleback

>> No.12472525

>>12472513
Dont you know fella. When you burn with an oven, you REALLY burn. It aint like grilling.

>> No.12472683

>>12472513
might try making one tomorrow
gimme a quick rundown

>> No.12472728
File: 365 KB, 335x333, hassleback.png [View same] [iqdb] [saucenao] [google]
12472728

>>12472683
slice potato but not all the way down
throw tasty shit in between slices
for me its garlic and butter
bake or nuke for HASSLEBACK

>> No.12472747

>>12472728
thanks

>> No.12473096

>>12472313
Based and Dutchpilled