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September 03, 2007

Comments

That's so pretty! I love hasselback potatoes and using the brightly colored ones is a great idea.

Wow, Gemma! These sound delicious--and the chopsticks are an ingenious way to control the potatoes as you cut them. I agree about rosemary being fabulous on potatoes.

ohhh my gosh i just bought the same potatoes today. i'm gearing up for some after-work-experimenting! and yes, we should cook together sometime. i moved but still live in logan square. i have been seriously longing for soups and breads...and fall.

That is a very beautiful way to cook potatoes. The color of the images is quite striking as well.

Awesome presentation with the leaves... I have to try that sometimes.

It's funny, I've prepared potatoes this way forever (it was a family thing, usually in summer cooked on the grill in foil packets rather than stove and oven), but I never knew that they were called hasselback potatoes.

And I have to agree that potatoes with garlic and rosemary are tough to beat.

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