Possibly because they are dripping with butter, crispy on the outside and tender inside.
The Swedish roast potatoes look smashing sliced in 3 mm intervals. Use a chopstick to prevent slicing all the way through. To give them the accordian shape, place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically, leaving 1/4-inch of the bottom of the potato intact.
Look for long oval potatoes. Small new potatoes look adorable as a mini version, also.
They are traditionally doused in olive oil or butter, and topped with 1/4 cup fresh-grated Parmesan cheese mixed with 1/2 cup bread crumbs.
This recipe calls for potatoes (four of them) sliced all the way through, but kept together in tinfoil boats.
Melt 1/2 cup butter (1/4 lb) and mix with an envelop of Lipton onion soup mix.
Pour mixture over potato boats, making sure all the slices are coated. Drizzle with the tiniest bit of olive oil. Seal them in foil and wrap well.
Bake at 400 for about an hour. You can finish them on the grill for another half hour, or keep baking in the oven for a half and hour if they are large potatoes.