About this recipe:These trendy roast potatoes originated in a restaurant in Stockholm. They involve slicing into the potato to create slits, but making sure not to cut right through the potato. They are well worth the effort! A sprinkling of Pecorino cheese and breadcrumbs makes them extra crispy.
4 (250g) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated Pecorino Romano cheese
1 tablespoon dried breadcrumbs
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Peel the potatoes, and place in bowl of cold water to prevent browning. Insert a skewer or thin knife along the bottom of the potato - this will prevent you from cutting through the whole way. Make slices across the potato the short way about 3 to 6mm apart, making sure to cut down to the skewer but not all the way through the potato. The slices should stay connected at the bottom. Remove the skewer and return the potato to the bowl of water, and proceed with the remaining potatoes.
When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting tin. Drizzle with half of the butter, then season with salt and pepper.
Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.
Return to the oven, and bake for an additional 20 minutes, or until golden brown and nicely roasted.