Most potatoes can be hasselbacked and there doesn’t seem to be a traditional sort – I like a roasting spud like a maris piper as it has a fluffier texture but you can use a more waxy spud or even a new potatohttp://www.donalskehan.com/recipes/cr...
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Crispy Croque Monsieur Hasselback Potatoes! ─ Donal Skehan
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