- Leif Elisson in 1953 was a trainee chef at the Hasselbacken restaurant in Stockholm, Sweden and invented these potatoes à la Hasselbacken.
- I first came across them about two years ago on a stitching/craft week.
- One of the ladies there made these for dinner.
- 2 medium sized starchy potatoes per person
- 2-3 tablespoons of olive or sunflower oil
- 1 tablespoon of salt – flakes are good
- 1 tablespoon of butter
- Pre-heat the oven to GM6 – 200°C.
- Have a baking tray ready.
- Keep the skins on the potatoes, remove any blemishes.
- Place the potato in the bowl of a large wooden spoon.
- With a sharp knife cut even slits in the potato.
- The side of the wooden spoon prevents cutting all the way through.
- Place the potatoes on the baking tray.
- Open up the fan a little.
- Brush lightly with the oil.
- Sprinkle on the salt.
- Bake for 45 – 50 minutes.
- Spoon any oil on the tray back over the potatoes.
- Add a dab of butter onto each potato.
- Cook for another 8 to 10 minutes.
- You could microwave larger potatoes for around 10 minutes before cutting.
- You can sprinkle the cut potatoes with dried herbs.
- You could use spray oil.