Hasselback Potatoes

• 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.

Ingredients

• 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

Method

• 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.

Notes

• 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.