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