Follow these steps for perfect results
white potatoes
peeled
unsalted butter
melted
kosher salt
to taste
plain dry breadcrumbs
Preheat the oven to 425°F (220°C).
Peel the potatoes.
Using a sharp paring knife, slice each potato crosswise at 1/4-inch intervals, cutting straight down but not all the way through the potato.
Transfer the potatoes to a large cast-iron skillet.
Add the butter to the skillet and set over moderate heat.
As the butter melts, spoon it over the potatoes.
Season the potatoes with salt.
Transfer the skillet to the preheated oven.
Roast for about 40 minutes, basting occasionally, until golden and tender.
Sprinkle the breadcrumbs over the potatoes.
Roast for 10 minutes longer, until golden and crisp.
Serve hot.
Expert advice for the best results
For extra flavor, insert thin slices of garlic or herbs between the potato slices before baking.
Use a wooden spoon to prevent cutting all the way through the potato.
Everything you need to know before you start
10 minutes
Potatoes can be sliced ahead of time and stored in cold water to prevent browning.
Arrange the potatoes artfully on a serving platter.
Serve as a side dish with roasted meat or fish.
Serve with a dollop of sour cream or crème fraîche.
Acidity cuts through the richness of the butter.
Discover the story behind this recipe
A classic Swedish dish often served during festive occasions.
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