I wonder what it is that makes these "Swedish"? That sort of compartmentalizes how the Swedes eat their potatoes. Like saying the French only eat their potatoes deep fried. Yet, every search for "Swedish Potatoes" results in these little beauties:
In the words of the hubby, "That's the best tater recipe ever!"
Although, if I had kept them in the oven for the given amount of time, 40 minutes, they would have been the most underbaked taters ever. Or is that how the Swedish take their potatoes?
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