This Swedish cuisine originated from Hasselbacken, the Stockholm restaurant where it was first served in the 18th century. Traditionally, the potatoes are sliced almost right through and then roasted until golden. Due to the special way of cutting, the potatoes are easier to cook through and the seasonings all submerge through the cracks. After roasting, the potatoes fan out and they are crisp on the outside and tender on the inside.
名字來自于18世紀瑞典斯德哥爾摩的一家餐廳, 主廚在馬鈴薯上切出平衡線, 但又不把馬鈴薯整個切斷