Originating in the Hasselbacken Restaurant in Stockholm, this traditionally Swedish dish is the perfect cross between roasted and baked potato and can be served as a main course, side dish or canapé.
Categories: Sides & Salads
- 8 medium potatoes
- 4 tbsp Filippo Berio Classic Olive Oil
- Heat the oven to 220ºC/425ºF/Gas Mark 7.
- Cut each potato across their width at 5mm intervals three quarters of the way through. Place in a roasting tin and liberally brush with the oil.
- Season with salt and roast in the oven for 45 minutes until crisp and golden.