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Garlic Hasselback Potatoes with Herbed Sour Cream

Recipe courtesy Sunny Anderson

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 0 min


4 servings


* 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, 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:

* 1/2 cup sour cream
* 1/2 teaspoon garlic powder
* 1 tablespoon finely chopped fresh parsley leaves
* Salt and freshly ground black pepper

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

Printed from FoodNetwork.com on Tue May 19 2009

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