1 pound red new potatoes
3-5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
Salt and freshly ground black pepper
For the herbed sour cream:
½ cup sour cream
½ teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Preheat oven to 400º.
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.
While the potatoes are baking, mix together the ingredients for the herbed sour cream. Refrigerate until use.
Once the potatoes are done, transfer to a serving platter and top with the herbed sour cream.