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Garlic Hasselback potatoes with Herbed Sour Cream Recipe

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This recipe for Garlic Hasselback potatoes with Herbed Sour Cream is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds potatoes, medium sized (your choice of type)
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly ground pepper, to taste
Directions:
Directions:
Preheat oven 400º
Wash and pat dry potatoes
Take a sharp knife and beginning on one end, slice about 2/3 through the potato
Repeat the same incision from one end of the potato to the other, spacing the cuts uniformly. (The idea is to create the look of a fan, which is why you don't cut all the way through the potato).
Place 3 garlic slices between the slits of each potato
Toss in a medium bowl with the butter and olive oil, making sure to cover the potato
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:
Combine sour cream, garlic powder, parsley, salt and pepper
Refrigerate until ready to serve

 

 

 

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