Saturday, June 26, 2010

Garlic Hasselback Potatoes with Herbed Sour Cream

Sunny Anderson from Foodnetwork recipe

This is an awesome way to do potatoes! I have made these a couple of times and they are wonderful!

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. Using a wooden soon 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 feshly ground black pepper

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

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