Baked potatoes with anchovies (Janssons frestelse)
6 servings
60 minutes
Janssons frestelse is a traditional dish of Swedish cuisine dating back to the early 20th century. Its name translates to 'Jansson's Temptation,' presumably in honor of a famous Swedish film enthusiast or pastor. Baked potatoes with anchovies create a harmonious blend of tender potatoes, creamy sauce, and savory anchovies that deliver a rich, slightly salty flavor. The dish has a creamy texture, and the baked cream and butter give it an appetizing golden crust. It is served as a side dish or as a standalone hot meal that pairs wonderfully with traditional Scandinavian dishes. Janssons frestelse is an ideal choice for festive dinners or cozy family lunches, evoking nostalgic notes and delighting with its rich taste.
1
Peel the potatoes and cut them into small strips. Place them in cold water.
- Potato: 5 piece
2
Sauté the onion in oil until it turns a characteristic golden color.
- Onion: 2 heads
- Butter: 2 tablespoons
3
Open the anchovies. Dry the potatoes and layer them with anchovies and onions in a greased baking dish, starting and ending with a layer of potatoes. Add about half of the cream and a few pieces of butter.
- Anchovy fillet: 10 pieces
- Potato: 5 piece
- Onion: 2 heads
- Double cream 40% fat: 1 glass
- Butter: 2 tablespoons
4
Heat in the oven at a medium temperature of 200–225 degrees for about 45 minutes.
5
When the dish is well browned, add more cream.
- Double cream 40% fat: 1 glass
6
Occasionally add liquid from the anchovy can to taste.
- Anchovy fillet: 10 pieces
