Hasselback potatoes

With today’s recipe we fly in the cold Swedish land, but only to prepare and enjoy a really special side dish!

Ingredients for 4 people

8 medium potatoes of the same size
80 grams of breadcrumbs
50 grams of butter
3 tablespoons extra virgin olive oil
salt and pepper to taste


Peel the potatoes and leave them immersed in cold water to prevent them from blackening. Take out of the water one potato at a time, practice with a knife thin regular incisions very close together, taking care not to get to the bottom, and gradually go back into the water.

Drain the potatoes and dry them.

Pour the oil into a bowl, add the potatoes (even a few at a time) and roll in order to grease them evenly.

In a dish prepare the breadcrumbs seasoned with salt and pepper and pass the potatoes, pressing lightly so that they are covered. Sail the bottom of a pan with oil and lay the potatoes with the cuts facing upwards.

Place a cube of butter on top of each potato, add a cup (coffee) of water and put in the oven already hot at 180 º. on the central shelf for about 60 minutes. Make sure you try cooking with a toothpick, in case the bottom is too dry add a little water.

The cuts will favor the cooking and the breadcrumbs will form a slight crust in contrast with the softness of the interior flavored by the butter.

Serve the hot Hasselback potatoes in their baking dish.

And what do you think of this delicious side dish? How do you see it next to the Sunday roast? And above all, would you realize it for a more special festive occasion?