📝 About This Recipe
Born in the 1950s at the Hasselbacken Hotel in Stockholm, these potatoes are a masterclass in Scandinavian elegance and texture. By slicing thin ridges into each potato, you create a beautiful accordion effect that allows butter and aromatics to seep deep into the core while the edges crisp to a golden shatter. It is the perfect marriage between a creamy baked potato and a crunchy French fry, finished with a signature dusting of toasted breadcrumbs.
🥗 Ingredients
The Potatoes
- 8-10 pieces Yukon Gold or Maris Piper potatoes (medium-sized, uniform in shape, scrubbed clean)
The Infused Basting Butter
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Extra virgin olive oil (prevents the butter from burning)
- 2 cloves Garlic (smashed and peeled)
- 1 sprig Fresh rosemary (leaves left whole for infusion)
- 1 teaspoon Flaky sea salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
The Signature Topping
- 3 tablespoons Fine dry breadcrumbs (plain or Panko crushed finely)
- 2 tablespoons Parmesan cheese (finely grated (optional for extra crust))
- 2 tablespoons Fresh chives (finely minced for garnish)
- 1/4 teaspoon Smoked paprika (for a hint of color and warmth)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven for even heat distribution.
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2
In a small saucepan over low heat, combine the butter, olive oil, smashed garlic cloves, and rosemary sprig. Let it steep for 5 minutes to infuse the fats with aromatics, then remove from heat and discard the garlic and rosemary.
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3
Prepare your cutting station. Place two wooden spoons or chopsticks lengthwise on either side of a potato. This acts as a guard to prevent you from slicing all the way through.
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4
Using a sharp chef's knife, make thin vertical slices (about 1/8 inch apart) across the potato. The knife should stop when it hits the wooden spoons, leaving the bottom 1/2 inch of the potato intact.
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5
Repeat this process for all potatoes, ensuring the slices are as uniform as possible for even cooking.
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6
Place the potatoes on a parchment-lined baking sheet or in a cast-iron skillet, sliced-side up.
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7
Using a pastry brush, generously coat the potatoes with about half of the infused butter mixture. Try to get a little butter between the slices, but don't force them open too much yet.
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8
Sprinkle the potatoes generously with sea salt and black pepper.
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9
Bake for 30 minutes. At this point, the slices will start to naturally fan out as the moisture evaporates.
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10
Remove from the oven and brush again with the remaining infused butter. Use the brush to gently encourage the butter into the now-opened gaps.
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11
In a small bowl, mix the breadcrumbs, grated Parmesan (if using), and smoked paprika. Sprinkle this mixture evenly over the tops of the potatoes.
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12
Return the potatoes to the oven and bake for another 20-30 minutes, or until the insides are tender when pierced with a knife and the outsides are deeply golden and crispy.
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13
Remove from the oven and let rest for 5 minutes. This allows the internal starches to set slightly.
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14
Garnish with fresh minced chives and a final pinch of flaky salt before serving hot.
💡 Chef's Tips
Choose medium, oval potatoes of similar size so they finish cooking at the same time. If the potatoes are rolling around, slice a tiny sliver off the bottom to create a flat, stable base. Don't skip the breadcrumbs; they are the traditional Swedish touch that provides the essential 'crunch' factor. If the tops are browning too quickly before the centers are soft, tent the pan loosely with foil for the last 15 minutes. For a vegan version, replace the butter with a high-quality vegan butter or increase the olive oil and add a pinch of nutritional yeast.
🍽️ Serving Suggestions
Serve alongside a classic Swedish Meatball (Köttbullar) platter with lingonberry jam. Pairs beautifully with a roasted rack of lamb or a thick-cut ribeye steak. Accompany with a crisp cucumber salad (Pressgurka) to cut through the richness of the butter. For a modern twist, serve with a dollop of crème fraîche and a spoonful of bleak roe (Löjrom). A chilled glass of dry Riesling or a crisp pilsner balances the salty, buttery flavors perfectly.