Bon Appétit (November 2016)
Hasselback potatoes have been in fashion for years now. They show up on cooking shows and in food magazines, in cookbooks and on restaurant menus.
It sounds and looks fancy. But it's really just a simple knife technique, taking a vegetable, such as a potato, and slicing crosswise in close intervals down the length of the vegetable. The slices are deep but not quite all the way through, resulting in something that's often described as looking like a fan or an accordion. To us it looks like a letter holder -- you know, if people still got letters.
Here are some true (or potentially true) origin stories for hasselback potatoes:
- They were invented by Rosie O'Donnell to taunt Elizabeth Hasslebeck and the name is intentionally misspelled. (Not true, but we wish it were.)
- Ina Garten popularized hasselback potatoes in American kitchens after seeing them in a prepared-food shop window in London years ago. (Bitten Word reader Jim told us this; we hope this one is true, because, duh, Contessa.)
- They are named after the restaurant in which they were first made, Hasselbacken, in Stockholm, which opened in 1748. (This is true, at least according to the Internets. And we all know how reliable the Internet is.)
Wherever it came from, Bon Appétit gave it a twist this Thanksgiving by hasselbacking the heck out of some whole butternut squash.
It was so beautiful in the magazine that we had to try it.