These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.
Sooo, is it just me or does anyone else think these things were everywhere this year?
Honestly, I had never even heard of a hasselback potato (and apparently neither has windows live writer based on the red squiggly it’s giving me every time I type it) until becoming obsessed with foodgawker and tastespotting earlier this year and seeing them plastered all over the place.
So it’s a potato with slices…um, ok? What’s the big flippin’ deal?
Since I’m not really into these “top 10” or “best of” posts and have just been scrolling through all of them in the past few days, I figured instead of boring you with recaps of stuff you’ve already seen on here, why not make the one food that has epitomized 2011 in my mind?
So here we are. Me and the hasselback. My one and only issue with this potato is that every time I say it, I can’t help but think of Elisabeth Hasselbeck from The View. Girl’s got style, but annoys the heck out of me. And it has nothing to do with her political views (which she tends to be quite popular or unpopular for depending where you stand) but rather just her. Her voice, her mannerisms, her less than impressive football playing husband…
Anyway, back to the potatoes.
They may just literally be a baked potato with slices, but now I get it.
What’s that I get, you ask?
The crispy ends.
The soft middle.
The fun of eating a potato in “almost” slices.
The mustard vinaigrette on top.
So if 2011 wasn’t your year to experiment with the hasselback, I strongly urge you to make 2012 that year. You’ll get it once you do.
Happy New Year!