Swiss Hasselback Potatoes:

This heavenly potato preparation comes originally from the Stockholm restaurant Hasselbacken, where they were first served. The following recipe is adapted from one by Nigella Lawson, my favorite British cook extraordinaire! This style of potato is quick and easy to make, they can be topped with just about anything and go well with all things roast: from Tuesday night pot roast to a classic Sunday roast. My favorite aspect is that they manage to be light, crisp and salty on the outside and simultaneously rich, buttery and creamy on the inside. It really is the best of all potato worlds!
Swiss Hasselback Potatoes
6 medium sized baking potatoes
3 garlic cloves, thinly sliced
2 tbsp olive oil
4 tbsp of butter
salt + pepper, to your liking

1. Preheat the oven to 425 degrees.
2. Lay the potato on its flattest side. Start from one end and cut almost all the way through, at about 1/6 to 1/4 inch intervals.
3. Arrange the potatoes on a sheet pan, leaving space between each potato.
4. Insert the garlic in between the slits.
5. Scatter some butter on top of each potato, drizzle the olive oil + salt + pepper.
6. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Enjoy.

(Note: Get creative. This recipe is for standard Hasselback potatoes, but most toppings I've tried have been amazingly delicious. For instance, in photo number 2 the potatoes have been topped with bread crumbs and rosemary, and in photo number 3, notice the awe inspiring toppings of Camembert cheese and Hazelnuts! Drool.)