Hasselback's Potatoes

Hasselback's potatoes come from a restaurant of the same name in Stockholm, Sweden. While I don't pretend this is necessarily the original recipe, it has to be very close and is certainly worth doing.

I've seen a number of variations, including one in which the potatoes are halved and par-boiled, and I still prefer the version below which I was given by a Belgian chef. Good food truly is an international language.

To feed four people, assemble:

• 8 peeled potatoes
• 50g melted butter
• 4tbs grated Gruyere cheese (or Pecorino, Parmesan, Cheddar etc)
• 1tbs dried breadcrumbs
• salt
• 1 metal skewer

Preheat the oven to 220C, 425F.

The idea of the skewer is to use it as a guide while slicing the potatoes, which should only be cut about two thirds of the way through. The easiest way to achieve this is to push the skewer lengthways through the lower part of each potato and then cut down crossways just as far as the metal. Make the cuts about 0.5cm (1/4 inch) apart and remove the skewer when you've finished.

Put the potatoes, cut side up, in a lightly oiled baking dish, brush them with the melted butter and sprinkle lightly with the salt. Bake for 35 minutes, then remove them from the oven and sprinkle with the cheese and breadcumbs, in that order.

Return to the oven for a further 10 minutes.

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