A Scandinavian way of preparing roast potatoes, Hasselbackspotatis (ha-sell-backs-poh-tah-tees) are delicious served with roast lamb or pork for dinner or on their own with grated cheese and baked tomatoes as a supper dish.

8 medium-sized potatoes, peeled

2 oz. butter

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons dry breadcrumbs

Make -inch wide cuts across the potatoes but do not cut completely through. Place the cut potatoes in a pan of cold water and set aside.

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).


1 tablespoon of the butter, grease a baking dish, large enough to hold the potatoes easily in one layer. Drain the potatoes and dry them on kitchen paper towels. Place the potatoes in the dish, cut sides up. Cut the remaining butter into eight pieces and top each potato with one piece. Sprinkle the potatoes with the salt and pepper.

Place the dish in the oven and bake the potatoes for 45 minutes, basting occasionally with the melted butter in the baking dish.

Sprinkle the breadcrumbs over the potatoes and continue baking for a further

15 minutes or until the potatoes are golden brown and are tender when pierced with a skewer.

Remove the dish from the oven and serve immediately.