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How to Hasselback Anything!

A Note From feedfeed

Can you hasselback it? The answer is yes! Check out our video tutorial to learn how to hasselback almost anything. 

Pro-tip: Use chopsticks on either side of item you are prepping to prevent the knife from going all the way through when you slice.

 

 

Hasselback Apples

serves 6

Ingredients:

6 apples, cored and sliced in half

1/2 cup all purpose flour

1/4 cup rolled oats

1/4 cup brown sugar

2 tsp ground cinnamon, plus more for sprinkling

pinch of salt

1/4 cup butter, diced, at room temp

2 tbsp melted butter

vanilla ice cream, for serving (optional)

tools: wooden chopsticks

 

Directions:

 

Preheat the oven to 400˚F. Set the chopsticks on a cutting board and place one apple half in between them. Using a very sharp knife, carefully cut into the apple every 1/8 inch taking care not to cut all the way through the apple (the chopsticks will help to guide you). Repeat with all of the apples.

 

Place the apples on a rimmed sheet pan and brush with the melted butter. Sprinkle with cinnamon, then place in the oven to roast for about 20 minutes.  After 20 minutes, remove from oven and set aside to cool while you prep the streusel topping.

 

Combine the flour, oats, brown sugar, cinnamon, pinch of salt in a medium bowl and whisk. Add the diced butter and work it into the oat and flour mix with your fingers until coarse crumbs form.

 

Divide the topping among the roasted apples and place back in the oven for 10 minutes more, or until the topping is golden brown.  Let cool slightly and serve with vanilla ice cream, if desired.

 

Hasselback Potatoes with Garlic and Rosemary

serves 6

Ingredients:

6 large yukon gold potatoes

3 cloves garlic, thinly sliced

2 larges sprigs of fresh rosemary, leaves removed and chopped

olive oil, as needed

salt and freshly ground black pepper, to taste

 

Directions:

 

Preheat the oven to 425˚F. Set the chopsticks on a cutting board and place one potato in between them. Using a very sharp knife, carefully cut into the potato every 1/8 inch taking care not to cut all the way through the potato (the chopsticks will help to guide you). Repeat with all of the potatoes.

 

Add potatoes to a large rimmed baking sheet. Stuff the sliced garlic and chopped rosemary in between the slits in the potatoes, then brush generously with olive oil. Season to taste with salt and pepper.

 

Roast for 45 minutes to one hour, or until potatoes are tender and golden brown on the edges.

 

 

Hasselback Beets with Lemon Dill Yogurt Sauce

serves 6

Ingredients:

6 large beets (we used a mix of red and golden), peeled and halved

olive oil, as needed

salt and freshly ground pepper, to taste

1/2 cup greek yogurt

juice and zest of 1 lemon

2 tbsp chopped fresh dill

1 garlic clove, minced

 

Directions:

 

Preheat the oven to 425˚F. Set the chopsticks on a cutting board and place one beet half in between them. Using a very sharp knife, carefully cut into the beet every 1/8 inch taking care not to cut all the way through the beet (the chopsticks will help to guide you). Repeat with all of the beets.

 

Place the beets on a rimmed baking sheet and brush with olive oil and season with salt and pepper. Roast for about 45 minutes to an hour, or until tender.

 

While the beets roast, make the yogurt sauce by combining the yogurt, lemon juice and zest, dill and garlic. Season to taste with salt and pepper, and thin with a bit of water (1 tbsp at a time) until you reach your desired consistency.

 

 

When beets are cooked, let cool slightly, then drizzle with the yogurt sauce

 

Hasselback Butternut Squash with Spicy Breadcrumbs

serves 6

Ingredients:

3 small butternut squash, peeled, halved and deseeded

olive oil, as needed

salt and freshly ground pepper, to taste

1/4 cup breadcrumbs

1/4 cup parmesan cheese

2 tbsp olive oil

red pepper flakes, to taste

 

Directions:

Preheat the oven to 425˚F. Set the chopsticks on a cutting board and place one squash half in between them. Using a very sharp knife, carefully cut into the squash every 1/8 inch taking care not to cut all the way through the squash (the chopsticks will help to guide you). Repeat with all of the squash.

 

Place the squash on a rimmed baking sheet and brush with olive oil and season with salt and pepper. Roast for about 45 minutes to an hour, or until tender.

 

Meanwhile, combine the breadcrumbs, cheese and 2 tbsp olive oil in a small bowl. Mix with a fork until the mixture resembles wet sand. Sprinkle on top of the roasted squash, then top with red pepper flakes. Return to the oven for about 10 minutes more, or until breadcrumbs are golden brown.

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