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Hasselback Potatoes Combine Crunchy & Chewy

Fresh garlic confit fills the mouth with flavor and kitchen with a pleasant, pungent aroma

Dana Rady

Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association

There is something about a particular food being crunchy on the outside and chewy on the inside that gets me every time, especially when it’s warm and packed with flavor.

If you are like me in that regard, cutting Hasselback potatoes is one preparation method you won’t want to miss trying in your own kitchen.

To Hasselback means cutting thin slices into a fruit or vegetable, but only slicing three-quarters of the way through the produce as opposed to all the way. The result is a fruit or vegetable remaining whole at the bottom while it fans out at the top.

This allows for getting any added flavor into the middle of the food as well as on the outside.

Besides the combination of crunchy and chewy, I also happen to love garlic. Fresh garlic has some amazing health benefits that include lowering blood pressure, improving cholesterol as well as heart, liver and kidney health, and helping to prevent cognitive decline.

Garlic is also good for the immune system and has anti-inflammatory, antimicrobial, and anti-tumor properties.

Click here to read the full Badger Common’Tater article.

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