Here is another delicious Swedish recipe! Hasselback Potatoes, or "Potato à la Hasselbacken" if you want to sound a little fancier. I'm a big fan of any type of oven baked potato, but this one takes the prize... especially if cheddar cheese is included! 🧀 It's also such an easy way of adding a fun twist to the most boring meal.
The dish was created in 1953 by Leif Elisson, a trainee chef at the famous Hasselbacken restaurant on Djurgården, Stockholm. It is recommended to be served along with roasted meat or poultry dishes.
I personally feel that this dish goes really well with any kind of delicious, traditional, Swedish comfort food, such as beef paddies with onion sauce ("pannbiff med löksås"), venison Sunday steak ("rådjursstek") and Swedish meatballs ("köttbullar").
Enjoy! 💗Helena
INGREDIENTS:
- 700 grams-1 kilo small potatoes
- 100-150 grams cheddar cheese, shredded
- 25-30ml bread crumbs
- Salt
- Olive oil
- Black pepper and mixed herbs (Optional)
- Pre-heat oven to 225°C.
- Wash and dry potatoes.
- Cut slits in the potatoes, leaving the bottom intact. This can easily be done by resting the potato on a large spoon when slicing.
- Place them in a large baking pan that has been brushed with olive oil.
- Brush the potatoes with olive oil as well.
- Season with salt (and pepper if you like).
- Bake for 20 minutes on a lower rack. Then remove from oven to sprinkle bread crumbs and shredded cheddar cheese (and herbs if you like) on top of the potatoes.
- Bake another 20-25 minutes.
- Serve immediately.
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