Sheree and I wish everyone a deeper sense of personal health, inner balance, and daily joy!
My Word of the Year is “Captain,” and I can hardly wait to paint my little sign to set up as a reminder. When I get that done, I’ll share with you how I will apply this one word.
Have you set your intention for 2026 yet? Let me know in the comments.
Okay!
New topic for the new year!
First, we conquered ‘spatchcocked,’ when we opened the turkey for a more even roasting process that yielded the juiciest meat ever for Thanksgiving.
It’s interesting to note that ‘spatchcock’ comes from 18th century Ireland and Britain. It seems it is a shortening or degradation of the phrase, “to dispatch the cock.”
Cock, meaning a rooster or young chicken.
Dispatch, meaning to prepare or cook it quickly – and, in my imagination, to grab the bird, put an end to it quickly and efficiently, and then prepare it.
Just saying.
In any case, we have DISPATCH + COCK, to become SPATCHCOCK – which perfectly describes how removing the backbone and flattening the bird will cook it faster and more evenly. Doing this was popular in the taverns of old to save time and was often done with chickens and small game birds.
Now, for today’s strange term, Hasselback baked potatoes!
No. Nobody is getting hassled.
Hasselback potatoes comes from a place name and a dish that was created there.
In the 1950s, a chef-in-training named Leif Elisson, developed this technique at the Hasselbaken Restaurant in Stockholm, Sweden.
Potatoes were thinly sliced – but not all the way – then baked until crispy on the outside and tender on the inside.
While being aware of this technique for years, I resisted doing it. I can only ask myself ‘why,’ because not only is it easy to do, but it’s a rip-roaring crowd pleaser!
Here are the steps for Hasselback Potatoes (Download Below):
Preheat oven to 425 degrees F.
Using a cutting board, place the potato between chopsticks, which will prevent the knife from completing the cuts. Make thin cuts – about 1/8 inch thick (a little less than 1/2 cm). Be mindful that the first cut or two may go through all the way depending upon the shape of the potato, so stop cutting at the ends before hitting the chopsticks.Melt a combination of butter and Extra Virgin Olive Oil to equal 2 tablespoons for two potatoes – along with salt, pepper, and seasoning of your choice. I like to add snipped chives or a herb mixture.
Brush half the oil on top of the two potatoes.
Bake uncovered in a baking dish for 30 minutes.
That’s it! Serve and enjoy!
Visually appealing and oh, so yummy!
In health –
Deidre
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