Swedish Hasselback Potatoes with Bell Pepper
A classic Swedish dish, these Hasselback potatoes are thinly sliced and baked until tender-crisp, then finished with a vibrant hint of bell pepper, Romano cheese, and bread crumbs.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly. To slice, place each potato between the handles of two wooden spoons or chopsticks to prevent cutting all the way through. Make thin, even slices about 1/8-inch apart, cutting about three-quarters of the way through the potato.
- Arrange the sliced potatoes on a baking sheet. In a small bowl, combine the melted butter and olive oil. Brush the potatoes generously with this butter-oil mixture, ensuring some gets into the slices. Season generously with salt and freshly ground black pepper.
- Bake for 20 minutes.
- Remove the baking sheet from the oven. Carefully fan out the potato slices slightly if they haven't already. Sprinkle the finely diced red bell pepper over and into the potato slices.
- In a small bowl, combine the grated Romano cheese and seasoned dry bread crumbs. Sprinkle this mixture evenly over the potatoes.
- Return to the oven and bake for another 10 minutes, or until the potatoes are tender-crisp and golden brown, and the bell pepper is slightly softened.
- Serve immediately as a stunning side dish.
Hasselback potatoes are a beloved Swedish classic, known for their unique accordion-like slices that become wonderfully crisp on the outside while remaining tender within. This version incorporates the sweet crunch of bell pepper, adding both flavor and color, along with a savory topping of Romano cheese and seasoned bread crumbs. It’s a simple yet impressive way to elevate a humble potato into a memorable side dish.