Crispy Hasselback Baby Potatoes

Crispy mini hasselback potatoes deep fried until golden and crunchy, served with a creamy Philadelphia and crème fraîche base, then topped with shrimp, seaweed roe, finely chopped red onion, and fresh dill. A luxurious Nordic-style appetizer perfect for elegant gatherings.

Ingredients

Serves 4

Potatoes

8–10 small baby potatoes
Cold water
Salt
Neutral frying oil (e.g. rapeseed oil)

Cream

100 g Philadelphia cream cheese
3 tbsp crème fraîche
Lemon juice, to taste
Salt

Topping

Cooked shrimp, peeled
Seaweed roe (tångrom)
Finely chopped red onion
Fresh dill

Instructions

Make thin, even cuts into each potato without slicing all the way through to create a hasselback effect.
Place potatoes in cold salted water, bring to a boil and cook for about 8–9 minutes until slightly tender but not fully cooked.
Drain and let the potatoes dry completely on paper towels.
Heat oil to 160–165°C and fry the potatoes in batches until golden and crispy. Drain on paper towels.
Mix Philadelphia and crème fraîche until smooth, then season with lemon juice and salt.
Pipe or spoon the cream onto each potato and top with shrimp, seaweed roe, red onion and dill.