Garlic Hasselback Potatoes with Herbed Sour Cream
Potatoes are thinly sliced before baking in this recipe for hasselback potatoes. The result is a crunchy and creamy baked potato that’s full of flavor, especially when topped with the herbed sour cream.
These potatoes are so good! The first time we made them, we forgot to buy sour cream. We were both so glad we had it this time because the herbed sour cream was good enough to eat on its own. We both tried it with a tortilla chip, and it seriously is good enough to have as a dip. Delicious! The potatoes are so easy to make, too, and the spoon trick in the recipe really works wonders.
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
- 1
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.
- 2
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.
- 3
Once the potatoes are done, transfer to a serving platter and top with the herbed sour cream.
This looks so pretty!!
You’re too nice! My food photo taking skills are not too hot, but I’m working on improving them.
Is it made using american cups or british cups??