Hassleback Potatoes


8 potatoes, each approx. 85g (3 oz)
55g (2 oz) melted butter
Salt and freshly ground black pepper

Serves 4.

Hasselbacken is the name of a famous Swedish restaurant in Stockholm where this delicious twist on roast potatoes was created.

Peel the potatoes; place on a cutting board and cut a narrow slice from the bottom of each potato and discard, this will prevent the potato from rolling.  Place on a chopping board with two wooden spoon handles on each side of the potato, lengthwise. Use a sharp knife and slice across, every 5mm (¼ inch).  The wooden spoon handles will prevent the knife from cutting entirely through the potato to produce a fanned potato effect.  After you have cut the potatoes, drop them into the cold water until ready to cook them.

Drain the potatoes and pat dry.  Place in a lightly buttered baking dish and brush the melted butter liberally over the potatoes making sure it runs down the fanned slices.

MAIN OVEN 220°C (425°F), GAS MARK 7

Roast, uncovered, near the top of the oven for 40-50 minutes, brushing again with more melted butter halfway through cooking. These can also be cooked at a lower temperature for a longer time if necessary, move to the top of the oven to finish browning.