HOME > Chowhound > Home Cooking >   Hasselback potatoes and a
butter question ?    • 4  Hi Chowers: I am making Hasselback
potatoes for Xmas dinner (a potatoe that is peeled and sliced at
intervals, but not all the way through, so it looks like an
accordian) then roasted. Does anyone know if it matters if you
used a Russet, Idaho or Yukon. I typically buy Yukons because I
find them more all purpose for mashing, shredding, cubing,
frying, and potato salads. Any feedback is appreciated....Now,
Part Deaux: I know when you clarify butter you remove fat
solids... so does the end product have less fat... and therefore
would clarified butter be helpful for someone on a lowfat diet
or in baking. I'm sure if fat solids are removed, it would take
away from a baked recipe... Just a ponderable if anyone has a
thought... Thanks :)    1. Click to Upload a photo (10 MB limit)
1. You're removing the milk solids, not the fat solids. So no;
not helpful for low-fat eating.      1. Strictly speaking, it's
"higher fat" though n