There’s a new potato in town. Not mashed, not baked, but hasselbacked! It’s the most impressive spud to ever call itself a side dish. Malia Call shared the technique. It’s the potato side that deserves a spot on your Easter spread this year. Malia likes to use Petite Yukon gold potatoes for hasselbacking. She said these are great for roasting because they have a nice buttery-yellow color and a creamy interior.