The Hasselback potato is Sweden’s answer to the roastie. They first became popular in the 1950s after a trainee chef at Stockholm’s Hasselbacken restaurant created them, and are now famous around the world. Hasselback potatoes go well with any kind of roast dinner, and you can vary the flavour by scattering a bit of cheese on top (Parmesan or Västerbottensost work well), or try adding some fresh herbs.
Ingredients
- 1 lb 9 oz (700 g) roasting potatoes
- oil, for drizzling
- 3½ tablespoons (50 g) butter
- ⅝ cup (50 g) breadcrumbs
- salt and freshly ground black pepper
How to Make It
- Preheat the oven to 175°C (350°F) Gas 4.
- Peel the potatoes. Take each potato and, using a sharp knife, cut slices two-thirds of the way through at intervals of about 2–3 mm/⅛ in. (you can cut very large potatoes in half, if needs be).
- Add the potatoes, scored-side up, to an ovenproof dish and drizzle with oil. Season well. Roast in the preheated oven for 25 minutes.
- Just before the time is up, melt the butter, then remove the potatoes from the oven. Brush each one with butter over the slices, then sprinkle the breadcrumbs on top. Put the potatoes back in the oven for another 25 minutes or until they’re done the slices will be crispy, and the base of each potato cooked through.
