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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, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Tuesday, January 13, 2009


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

Preheat oven 400
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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