Smokey Hasselback Potatoes

Fondly nicknamed “Hedgehogs” in our house, these fun baked spuds, were first served in a swedish restaurant back in 1953 and were named after the restaurant that created them, Hasselbacken. ⁠

Slathered in butter, which has been flavoured with liquid smoke, these babies will bring some yummy just braaied smokiness to a firm favourite of mine. ⁠

I love how the smokiness permeates the potatoes and the citrus and parsley Gremolata adds some freshness!! ⁠

Get the recipe HERE

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