If you asked me to choose between a baked potato and some baked french fries, I’d have a really hard time coming up with an answers. (Okay, I’d probably pick the fries). But thanks to a little technique called “hasselback” you never have to make that choice again.
This is awesome. It’s a game changer. And you may just want to skip the mashed potatoes this year for this simple starchy side that delivers the comfort of mushy potatoes and crispy skin, all at the same time.
To make a hasselback potatoes, you simply make cuts along the “back” of the potato, almost to the bottom. And you can place two chopsticks on either side of the spud to ensure you don’t cut all the way through.
Preheat the oven to 375dg F. Smother the potato with olive oil, which you can always spike with herbs. And then set it in the oven to bake for 45 to an hour until the potato slices have bloomed and become crispy on the outside. Like a beautiful baked potato french fry flower.
But here’s where hasselbacking gets really fun. It’s not just for potatoes (which is a great thing for those on a kidney friendly diet). You can use it for zucchini, squash, yams, turnips, radishes, and eggplant. And while these substitutes won’t get as crispy as the potato skin, they will definitely make that simple plate of roasted vegetables look super special. Not to mention a huge dose of health and beauty to your holiday table. Or your Sunday football spread. Or that last minute brunch.
So whatever the occasion, or the time of day, or the vegetable, give hasselback a try.