Scandinavians eat a lot of potatoes. The Norwegians prefer to boil their spuds while the Danes prefer theirs glazed. The Swedes seem to be a little bit more innovative than their neighbours when it comes to preparing their potatoes. As well as eating them boiled, glazed and fried, they used them in soups, gratins and older people even like sliced boiled potatoes as a topping on their open sandwiches.  However, the nicest spud recipe of all must be the Hasselbackspotatis.

Hasselbackspotatis are roasted potatoes that are very crisp and flavourful. The recipe was invented by a chef at the Hasselbacken restaurant in Stockholm in 1940. The recipe became popular all over Sweden and in the 70’s and 80’s Hasselbackspotatis was the most popular complement to meat dishes in Swedish restaurants. But unfortunately, in busy restaurants the delicious Hasselbackspotatis was gradually faced out by chips sand French fries as it was much quicker to prepare.  

If visiting Stockholm, it is well worth to visit the Hasselbacken restaurant, which dates back to 1748, where the Hasselbackspotatis was first served and is still served today. Or why not make the dish at home. It is well worth the effort.

Hasselbackspotatis (Hasselback potatoes)

8-12 medium peeled potatoes

3 tbsp melted butter

1 tbsp salt

3 tbsp grated hard cheese

2 tbsp fine toasted breadcrumbs

Cut each potato in a series of slices. But do not cut all the way through the potato. The potatoes should still be joined together at the bottom.

Roll the cut potatoes in the melted butter to coat them and then place them in a roasting pan with the sliced side up.  Pour over any remaining butter.

Sprinkle with salt and roast in a hot oven for about 30-40 minutes, or until half cooked, basting frequently.

Coat the half cooked potatoes with the mixed grated cheese and breadcrumbs.

Then continue to roast, but without basting, until the potatoes are cooked through.

Serve as a side dish.