I watch most of the cooking shows always looking to find ways to make tasty dishes. I haven't ever seen a cooking show demonstrate hasselback potatoes and only found out about this technique from listening to a radio show discussing acorn squash.
I thought the idea was interesting and tried it yesterday. Hasselback potatoes have multiple parallel cuts in them, not all the way through. This allows you to get seasoning down into the potato and should shorten cooking time.
Later that day I tried this on some baking potatoes I bought for dinner. Lots of thin slices and then I brushed olive oil on top generously and salted. Again, once the potatoes are cooking, the cuts open up allowing more olive oil to get into the potato with subsequent brushing. At this point more salt or other seasonings can get deep into the potato.
This is a technique that I have barely begun to explore. Looking at the ideas on the web there are lots of variations. Maybe I'll get to trying the squash idea I heard on "The Splendid Table."