Hasselback potatoes are an incredible way to bring boring potatoes to life. The thin slices, crispy edges and soft, buttery insides make them a show stopper at any event. Why reserve this amazing cooking technique for potatoes when there’s an endless list of fruits and vegetables that benefit from the hasselback treatment. The thin slices help inject flavour into the centre of the veggie, and there are limitless flavour combinations.
Here are some tips on how to hasselback a variety of vegetables at home, plus the best cooking methods and times.
The key to hasselback is perfect slices that don’t quite go all the way through the veggie, leaving a beautiful fan, ready to crisp up in the oven.
Start by arranging veggies on a cutting board between two chopsticks. The chopsticks are there to prevent you from cutting all the way through the vegetable. Using your knife, make incisions into the vegetables at 1/8-inch intervals. Brush each vegetable with olive oil, minced garlic, fresh thyme, salt and pepper. Roast in the oven at the recommended times and temperatures below.
Follow method above. Roast zucchini on a baking sheet at 400°F until tender, about 25 minutes. Sprinkle with Parmesan cheese 5 minutes before removing from the oven.
Peel butternut squash and cut in half lengthwise. Remove pulp and seeds. Arrange cut side down on cutting board and proceed with method. Disperse 6-8 bay leaves into the slices of the squash. Drizzle with olive oil and sprinkle with garlic and thyme. Roast in the oven on a baking sheet at 425°F until tender, about 40 minutes. Drizzle maple syrup over squash 5 minutes before removing from the oven.
Be sure to peel the beets before scoring. Follow method above. Cover beets with foil and bake in a 375°F. Remove foil after 20 minutes and continue to bake until beets are tender, about another 25 minutes. Serve with fresh basil and ricotta, or creamy horseradish.
Pear or Apples
Cut pears or apples in half lengthwise. Proceed with recipe, omitting olive oil, garlic and salt. Instead, brush pears with melted butter, brown sugar and cinnamon. Place on a baking sheet and roast at 375°F until just tender, about 30 minutes. Serve with vanilla ice cream or yogurt and chopped walnuts.
Try this recipe for The Pioneer Woman’s Hasselback Potatoes.