Hasselback potatoes

This is a Swedish classic, ‘invented’ in the 40s when there were plenty of potatoes but little of everything else.

Hasselback potatoes (Hasselbackspotatis)

White potatoes, as many as you need (2-3 per person)

olive oil


white pepper

Peel the potatoes, then cut in half lengthwise. On every potato, make cuts 2 mm apart, nearly all the way through. It is a bit fiddly and you need to be gentle on the knife, but it is all worth it. Pour some olive oil on a baking tray, place the potatoes on it, drizzle over a bit more olive oil, season with salt and white pepper. Bake in 175-200 centigrade over for about 45 minutes, until crisp and golden. Best served with meat. We had steak, bearnaise sauce and asparagus. Yum!

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