Hasselback potatoes

Ingredients for 4 servings:

• 12 potatoes, equal size, waxy (approx. 600 g)
• 50 g butter
• 1 tsp salt, coarse
• 2 tbsp breadcrumbs
• 30 g hard cheese, grated (e.g. Parmesan)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Swedish fan potatoes

Preheat the oven to 240°C (top/bottom heat). Peel the potatoes and score them fan-shaped. To do this, place them on a tablespoon and cut up to the edge of the spoon. Or (tip from Ingrid in the old ck) place them next to a cutting board, hold them in place, and cut with a knife only up to the height of the board. Melt the butter and lightly brush the potatoes with it, reserving a little butter. Place the potatoes side by side in an ovenproof dish and sprinkle with salt. Bake in the hot oven for about 30 minutes. Then sprinkle with breadcrumbs and drizzle with the remaining butter. Bake for a further 15 minutes. Sprinkle the cheese over the potatoes 5 minutes before the end of the cooking time. Hasselback potatoes go well with pan-fried or grilled meat or cold roast beef.