Hasselback Baby Potatoes with Herbed Sour Cream Image

Hasselback Baby Potatoes with Herbed Sour Cream

Finely slit potatoes baked to perfection served with sour cream.

  • Serves: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: medium


  • 20 Small new potatoes
  • 8 garlic cloves, thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper

Ingredients for Herbed Sour Cream:

  • 1/2 cup cream
  • ¼ cup fresh yoghurt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley leaves
  • Salt
  • Freshly ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Slice each potato and make several parallel slits into each potato top making sure not to slice completely through.
  3. Place a few garlic slices between slits at the crown of each potato.
  4. Toss in a medium bowl with melted butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper.
  5. Bake until tops are crispy and potatoes are cooked through, about 40 minutes.
  6. Transfer to a platter and serve with Herbed Sour Cream.

Method for Herbed Sour Cream:

  1. Combine together the yoghurt and cream and allow to stand for 45 minutes.
  2. Remove any whey that may have settled at the bottom. Mix in the remaining ingredients.
  3. Season, to taste, and refrigerate until use.
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