This Swedish potato dish was first served in the Stockholm restaurant Hasselbacken. The seasoned potatoes are tender on the inside and crisp on the outside.
Baked Hasselback Potatoes - seasoned potatoes are tender on the inside and crisp on the outside
- 8 potatoes, peeled
- 1 oz butter
- 2 tablespoons olive oil
- a pinch of salt
Place potatoes into a large spoon and cut across at about 3mm intervals. Do not all the way through the potato, just cut down to the lip of the spoon.
Heat butter and oil in a baking dish. Brush generously over the potatoes and in the cuts.
Sprinkle well with salt.
Bake for 35 to 40 minutes in 350 F preheated oven basting halfway through with oil and butter mixture.