Sunday, August 06, 2017
Hasselback potatoes are basically whole potatoes, large or small, with tiny even slits cut in them. This makes them look fancier, changes the texture and helps them cook more evenly, and allows any seasonings and flavors to penetrate through the potato. They can be broiled, baked, boiled, roasted, or fried. I prepared some baby red potatoes very simply by slicing the raw potatoes, tossing them in oil, salt, and pepper, wrapping them in foil (as a group, not individually), placing them on a baking sheet, and roasting them in a 400◦F oven until tender.