Garlic Hasselback Potatoes with Herbed Sour Cream (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
1/2 cup sour cream |
1/2 teaspoon garlic powder |
1 tablespoon finely chopped fresh parsley leaves |
kosher salt and freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. Herbed Sour Cream:
4. Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
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