A technique for preparing potatoes, other vegetables, or proteins by slicing them almost all the way through at short, even intervals, leaving the base intact so the slices fan out like an accordion when cooked. It originated at the Hasselbacken restaurant and culinary school in Stockholm, Sweden, where it was first served in 1953. The sliced item is typically brushed with butter or oil and baked, so the individual slices crisp on the outside while the interior stays soft; garlic, herbs, cheese, or breadcrumbs are often tucked between the slices. The technique also works well on carrots, beets, sweet potatoes, and proteins such as chicken breast or pork tenderloin, and is valued for dramatic presentation as much as texture.