Hasselback potatoes (Hasselbackspotatis)

1. Peel medium potatoes of equal size and lay each one between two wooden spoon handles so the knife can't cut all the way through.

2. Slice each potato every 2-3 mm, leaving about 5 mm joined at the bottom.

3. Place in a roasting tin, melt half the butter, brush the potatoes with it and sprinkle with salt.

4. Roast in an oven preheated to 220 °C for 30 minutes; the slices will fan out slightly.

5. Take them out, brush with the remaining melted butter and sprinkle with a mixture of breadcrumbs and grated parmesan.

6. Roast for another 15-20 minutes until golden and crisp outside and soft inside; serve with roast meats.

Tip: Hasselback potatoes were invented in 1953 by a trainee chef at the Hasselbacken restaurant in Stockholm and have been a must alongside the Swedish Sunday roast ever since. The two wooden spoons are the trick - that way you won't cut through the potato. The crumb and cheese layer gives a crisp crust, but they're great with just butter and sea salt too.