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
Ingredients:
- 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
Method:
- Preheat oven to 400 degrees F.
- Slice each potato and make several parallel slits into each potato top making sure not to slice completely through.
- Place a few garlic slices between slits at the crown of each potato.
- Toss in a medium bowl with melted 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 40 minutes.
- Transfer to a platter and serve with Herbed Sour Cream.
Method for Herbed Sour Cream:
- Combine together the yoghurt and cream and allow to stand for 45 minutes.
- Remove any whey that may have settled at the bottom. Mix in the remaining ingredients.
- Season, to taste, and refrigerate until use.
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