Swedish potatoes: delicious recipe from the oven
Swedish potatoes, Swedish fan potatoes or “Hasselback potatoes”: The carved potatoes from the oven are known by many names and are a great alternative to classic roast or boiled potatoes. The great thing about this recipe is that it’s super simple, goes with everything and can be pimped to suit your personal taste. Find out how to do it here.
Swedish Potatoes Recipe
- 1 kg waxy potatoes
- 80 g Butter
- Salt
- 40 g Breadcrumbs
- Parsley or rosemary (optional)
- Grated parmesan (optional)
- Cutting board
- Knife
- Two wooden spoons or wooden skewers
- Pot
- Baking dish or baking paper
- Ingredients
- 1 kg waxy potatoes
- Utils
- Cutting board
- •Knife
- •Two wooden spoons or wooden skewers
Preheat the oven to 175°C circulating air. Wash the potatoes thoroughly, brush them if necessary, as the skin will also be eaten. Place each potato individually on a chopping board. Place a wooden spoon or skewer on each of the two long sides of the potato. Use a short knife to make fan-shaped cuts in the potatoes one after the other. The spoons or skewers prevent the potato from being cut all the way through.
- Ingredients
- 80 g Butter
- • Salt
- •40 g Breadcrumbs
- • Parsley or rosemary (optional)
- Utils
- Pot
- •Baking dish or baking paper
Melt the butter in a pan. Place the potatoes, cut side up, either in a greased baking dish or on a baking tray lined with baking paper. Brush or baste each potato with a little melted butter. Sprinkle a pinch of salt, breadcrumbs and a few herbs of your choice over the incisions.
- Ingredients
- Grated parmesan (optional)
Bake the potatoes in the oven for 40-45 minutes. Add melted butter to the surface from time to time. Optionally, sprinkle some Parmesan over the top about 10 minutes before the end of the baking time.
| Energy | 330 kcal |
|---|---|
| Protein | 5 g |
| Fat | 17 g |
| Carbohydrates | 37 g |
The potatoes are traditionally served as a side dish with fish and meat, but are also perfect with tasty sauces and dips, as their fanned texture means they stick particularly well. You can pimp the Swedish potatoes with herbs, crushed garlic and grated cheese. Anyone who likes a savoury flavour can also add ham or diced bacon.
“Hasselbacken”: where do Swedish potatoes come from?
The preparation method, in which the potatoes are cut into a fan shape, was introduced by chef Leif Elisson from Värmland in Sweden. They were first served in 1953 in his restaurant called “Hasselbacken” in Stockholm.
Today, this version of the jacket potato has spread to other countries under various names. We mostly know it as the “Swedish potato”, but sometimes it is also called the “Hasselback potato” after its place of origin. It has long since become a classic that is eaten in different variations and combinations.
Ideas for Swedish potatoes and Swedish baked vegetables
How about a few more ideas? The classic Swedish potato can not only be refined with different ingredients, combined with sauce or eaten as a side dish with different types of fish or meat. If you like veggies, you can prepare any vegetables in the oven using the “Hasselback” method. Sweet potatoes or pumpkins are particularly tasty and suitable.
A classic side dish for salmon fillet:
Filled with crispy pieces of bacon:
Gratinated as a casserole with cheese and cream sauce:
Other vegetables “hasselbacked” – for example as oven-baked pumpkin:
