hasselback

hasselback (plural hasselbacks)

1. (cooking) Alternative letter-case form of Hasselback.
   • 1998, Potatoes‎^[1], Sydney: Murdoch Books, →ISBN, page 32:

     Peel the potatoes to approximately the same size, then slice them into hasselbacks, following the method in the Chef's techniques on page 61.

   • 2017, Dennis the Prescott, Eat Delicious: 125 Recipes for Your Daily Dose of Awesome‎^[2], New York, NY: William Morrow, →ISBN, page 276:

     The key is a very sharp knife and a slow and steady hand, taking care not to cut entirely through the potato. (If you do, no worries! Your hasselbacks will still taste incredible.)

   • 2019 December, Lauren Rose-Smith, editor, Tesco Magazine‎^[3], London: Cedar Communications Ltd., page 58:

     Supercharged with honey, garlic and bay, these caramelised hasselbacks are not your everyday carrot.

hasselback (third-person singular simple present hasselbacks, present participle hasselbacking, simple past and past participle hasselbacked)

1. (cooking) To slice (usually a potato or other root vegetable) thinly while leaving the bottom intact.
   • 2014, Jennifer L. S. Pearsall, The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences With the Underbelly of the Pig‎^[4], New York, NY: Skyhorse Publishing, →ISBN, page 196:

     When it was cool enough to handle but still hot, I stuffed mine with about a slice and half of bacon that I'd cut into even one-inch squares, letting some of the bacon lay on top of the hasselbacked tater.

   • 2016, Andrew Tarlow, Dinner at the Long Table‎^[5], Berkeley, CA: Ten Speed Press, →ISBN, page 226:

     Use a knife to cut halfway through the apple halves in thin parallel slices, so that they stay intact. This is hasselbacking.

   • 2025, Mariella Frostrup, Belles Berry, Menolicious‎^[6], London: Dorling Kindersley, →ISBN:

     You can hasselback any root veg and they look great on the plate.