this post was submitted on 26 Mar 2024
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I would disagree. Hassleback are less work than mashed and are a great addition to Reverse sear and butter baste dishes.
It was tasty, I just thought it did not produce sufficient flavor for what I expected with all that extra surface area.
I feel like simply parboiling quartered potatoes and roasting them with beef fat is a little bit better "return on investment".
I enjoyed making it. I love trying different things even if they aren't what I hope.
What type of potato did you use? I find the startchier varieties work best. When oiled meticulously they get crispy everywhere.
Mind you, I find them a hassle too.
Edit, I had to remove this comment and stop commenting because I'm getting too wound up about cooking lol
I respect that! Anyway, the dish looked delicious ☺️