The most popular Swedish potato recipe is haselback. The original recipe calls for butter, bread crumbs, and occasionally Parmesan. A popular herb in Scandinavia is bay leaves. The potatoes are cut very thinly, almost to the root, so that when they are cooked, the slices slightly fan out like a fan and the edges crisp and golden. Serve as a side dish to baked salmon, pan-fried white fish, or roasted or grilled meat or poultry.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 24 small new potatoes
- 24 fresh bay leaves
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 cloves garlic, whole
- sea salt flakes and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don’t cut all the way through. Repeat to cut remaining potatoes.
- Insert 1 bay leaf inside each sliced potato.
- Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.
- Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.
- You can use dried bay leaves if you’d like, but fresh look prettier in the finished dish.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 18 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |