Hasselback Baby Potatoes with Herbed Sour Cream

Finely slit potatoes baked to perfection served with sour cream.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

20 Small new potatoes
8 garlic cloves, thinly sliced
4 tablespoons butter
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper
Herbed Sour Cream:
1/2 cup cream
¼ cup fresh yoghurt
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Freshly ground black pepper
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.
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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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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