Thursday, October 18, 2012

Garlic Hasselback Potatoes



Guys, I saw these potatoes in a cooking show here and fell in love.
It can be made at any time of year and quite match meats in general.
I made these for a unplanned barbecue.






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


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:

  • 1/2 cup sour cream
  • 1/2 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.


CREDITS: Food Network



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