There are dishes where the whole secret isn't in the ingredients, but in a single move with the knife. Hasselback potatoes - also known as potatoes the Swedish way - are exactly that kind of dish: an ordinary potato that, with a few precise cuts, becomes crispy outside, soft inside and far more impressive than its price deserves.

The story begins at the restaurant Hasselbacken in Stockholm around 1953, where, as the tale goes, the chef came up with them. The idea is simple: the potato is cut into thin, even slices every 3-4 millimeters, but without cutting all the way through, so it stays whole like an accordion. That way the oil and seasonings get in between the slices, and the surface turns crispy.

For eight servings you need 8 medium potatoes (around 150 grams each), 60 milliliters of olive oil, 30 grams of melted butter, salt, freshly ground pepper and fresh thyme or rosemary. The cutting trick: place the handle of a wooden spoon on both sides of the potato so the knife doesn't go all the way to the bottom.

The oven is heated to 200 degrees. The potatoes are brushed with half the oil-butter mix and baked for 30 minutes. Then the slices separate easily, the rest of the oil with the herbs is added, and they bake another 20-30 minutes until the edges turn golden. Serve immediately.

The tips that make the difference: choose medium, elongated potatoes, leave the skin on for texture and firmness, and don't skimp on the fat - it's what gives crispiness and separates the slices. Keep the temperature around 200 degrees the whole time. A simple dish that looks like you tried far harder than you actually did - exactly what every good kitchen loves.