Do potatoes get offended when you roast them? And other deep thoughts…

Hasselback Potatoes and Roasted Broccolette … and a history lesson

Was I the only person who thought that Hasselback potatoes were invented by Elisabeth Hasselbeck, a co-host on The View, or perhaps by her NFL quarterback husband, Tim Hasselbeck, during his free time in the off season? As you can see from the difference in spelling, Hasselback (note: back, not beck) potatoes have nothing to do with the dynamic Hasselbeck duo. In fact, they are said to have been introduced in the 1700s in Sweden by a restaurant called Hasselbacken in Stockholm. I learn something new every day!

I never imagined that I would be preparing these segmented spuds, as I’m not a huge potato fan. (Bonus points to anyone who noticed the really horrible, unintended pun in the previous sentence.) However, the potatoes from the produce box weren’t going to cook themselves, so I got to work on my first-ever Hasselback potatoes. They are relatively simple to make, as you will see in the instructions below. I also threw in the broccolette (aka broccollini, for those wondering) for the last 15 minutes of roasting.

Hasselback (not Hasselbeck, duh!) Potatoes
(Recipes for these abound on the Internet. I used as my guide.)


  • 6 medium potatoes, washed
  • 2-3 cloves garlic, thinly sliced
  • extra virgin olive oil
  • sea salt


  1. Preheat the oven to 425F.
  2. Place the potato on a cutting board, flat side down, and make thin slices starting from one end. The trick is to avoid cutting all the way through. This takes practice, as I learned.
  3. Insert thin slices of garlic into the slits, then place the potatoes in a baking dish.
  4. Drizzle with olive oil, sprinkle with salt, and roast for 40 minutes, or until the skins are crispy and the flesh is soft.
  5. Arrange the potatoes on a serving platter in such a way as to artfully hide the ones that got cut in half.

Edibility Evaluation

Although I’m not big on potatoes, I tend to love anything that is roasted. The crispy skin and soft insides were quite pleasing, so I gave them a solid 4.0 on the edibility scale. Bill ate these along with a steak and said that the combination was on par with what you can get at a nice restaurant. He awarded the potatoes a 4.8 and suggested that we always cook our potatoes this way from now on. And, for the record, we both liked the roasted broccolette as well.


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