Hasselback is happening right now. From potatoes to apples to zucchini — it's everywhere. This version, which uses purple potatoes and beet salt, is by far the most beautiful take on this trend I've seen yet.
This recipe calls for a new-to-me spice: pepperberry. If you don't live in Australia, it may be hard to come by. Even without the pepperberry, the salt — which features fresh beet juice and pink peppercorns — will still be beautiful and vibrant.
All you have to do is simply slice the purple potatoes as you would any Hasselback potato, then spread coconut oil over the slices, and bake. Once the potatoes are baked and crispy, sprinkle the beet salt over them and serve.
If you're looking for a little something special to spice up your Thanksgiving table, this would make an excellent side dish.
→ Get the Recipe: Hasselback Potatoes with Beetroot & Pepperberry Salt from He Needs Food