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Potatoes sliced finely, drizzled with butter, and roasted until they fan out — a side dish born in Stockholm.
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Hasselback potatoes are said to have been created in the 1950s at the Hasselbacken restaurant in Stockholm. They're sliced finely without cutting through the bottom and roasted while being basted with melted butter, so they're crisp outside and fluffy inside. They're a popular side for roasts and meatballs.
Peel the potatoes, place chopsticks on either side, and slice at 2–3mm intervals without cutting through the bottom.
Rinse in water to remove the starch and pat thoroughly dry.
Arrange in an ovenproof dish, drizzle half the melted butter into the slits, and season with salt and pepper.
Roast at 220°C for 30 minutes.
Drizzle with the remaining butter and scatter with breadcrumbs and thyme.
Roast 20–25 more minutes until the slices fan out and turn crisp.