Sunday, August 23, 2009

Garlic Hasselback Potatoes with Herbed Sour Cream

The potatoes from our CSA bag were perfect for this dish. So easy to prepare, this recipe is just a matter of making slices into (but not all the way through) the potatoes, slipping in thin garlic slices, tossing with butter and olive oil, seasoning with salt and pepper, and baking until crispy.

This is such a delicious side dish! The potatoes are beautifully fanned and fragrant with the garlic. Each fan is wonderfully crisped, like little chips, and the herbed sour cream is the perfect companion condiment.

Source: Garlic Hasselback Potatoes with Herbed Sour Cream, Sunny Anderson

16 ounces red new potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Herbed Sour Cream, recipe follows

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.

Herbed Sour Cream
½ cup sour cream
½ teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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