In Sweden these potatoes are called Hasselbackspotatis, name derived from the restaurant where they were created and served first in 1940: the 3 centuries old Hasselbacken Restaurant in Stockholm.
The recipe is simple.
Its gorgeous taste depends from the special way potatoes are cut, a shape that requires some care.
So prepared, potatoes become crispy outside and very soft inside.
Ingredients for 6 persons: 12 medium potatoes, 40g of melted butter, 2 tablespoons of olive oil,salt and bread crumbs.
Medium sized potatoes work better than small sized. New potatoes are not good candidates.
Potatoes with an oblong or oval shape are most often used, and a typical baking potato is perfectly fine for this dish.
Ideally, choose one or two whole potatoes per person.
Preheat oven to 200°C (180°C if it is a fan oven).
Wash potatoes carefully and make small vertical slits, 2mm apart, three quarters of the way down each potato, as in the diagram below.
Place each potato on a work surface with the cut side down.
With a sharp knife cut thin vertical slices from one end to the other, cutting almost all the way through (2/3 of the potato) but being careful not to cut all the way through.
You can first cut a thin slice from the long side of each potato, so it will stand firmly into the pan and then stuck horizontally a skewer in the long part of the potato, at more or less about 1/3 of its thickness. After, thinly slice potato (slices must be about 2 mm thick), vertically, for the remaining 2/3. Use a long and very sharp knife.
Place potatoes in water to separate slices without breaking them so dressing will easily penetrate between.
Dry them and place in a baking dish, possibly on parchment paper.
Mix butter and oil together and brush with it each potato carefully, to grease between slices.
Season with salt and pepper and few flakes of butter and bake in preheated oven for about 1 hour (45 to 60 minutes).
After 30 minutes, remove from oven and brush again all over with the olive oil/butter mixture, separating slices slightly with a small knife to get some of the oil mixture between them.
Spread over potatoes bread crumbs eventually mixed with chopped parsley or another herb you like and sprinkle generously with salt.
Bake until potatoes are crisp and gold around the edges but still soft inside
This is the basic recipe.
You can springle any toppings and flavors. You can, for example, season with rosemary, garlic and some grated lemon peel, or with grated Emmenthal or insert slices of cheese between the slices of potato. I think anyway parmesan is not a good choice.
The recipe is simple.
Its gorgeous taste depends from the special way potatoes are cut, a shape that requires some care.
So prepared, potatoes become crispy outside and very soft inside.
Ingredients for 6 persons: 12 medium potatoes, 40g of melted butter, 2 tablespoons of olive oil,salt and bread crumbs.
Medium sized potatoes work better than small sized. New potatoes are not good candidates.
Potatoes with an oblong or oval shape are most often used, and a typical baking potato is perfectly fine for this dish.
Ideally, choose one or two whole potatoes per person.
Preheat oven to 200°C (180°C if it is a fan oven).
Wash potatoes carefully and make small vertical slits, 2mm apart, three quarters of the way down each potato, as in the diagram below.
Place each potato on a work surface with the cut side down.
With a sharp knife cut thin vertical slices from one end to the other, cutting almost all the way through (2/3 of the potato) but being careful not to cut all the way through.
You can first cut a thin slice from the long side of each potato, so it will stand firmly into the pan and then stuck horizontally a skewer in the long part of the potato, at more or less about 1/3 of its thickness. After, thinly slice potato (slices must be about 2 mm thick), vertically, for the remaining 2/3. Use a long and very sharp knife.
Place potatoes in water to separate slices without breaking them so dressing will easily penetrate between.
Dry them and place in a baking dish, possibly on parchment paper.
Mix butter and oil together and brush with it each potato carefully, to grease between slices.
Season with salt and pepper and few flakes of butter and bake in preheated oven for about 1 hour (45 to 60 minutes).
After 30 minutes, remove from oven and brush again all over with the olive oil/butter mixture, separating slices slightly with a small knife to get some of the oil mixture between them.
Spread over potatoes bread crumbs eventually mixed with chopped parsley or another herb you like and sprinkle generously with salt.
Bake until potatoes are crisp and gold around the edges but still soft inside
This is the basic recipe.
You can springle any toppings and flavors. You can, for example, season with rosemary, garlic and some grated lemon peel, or with grated Emmenthal or insert slices of cheese between the slices of potato. I think anyway parmesan is not a good choice.
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