Hasselback Potatoes with Garlic Sour Cream

Hands down these are the most delicious potatoes I have ever eaten and are worth every.single.carb-and-fat.calorie they contain.  Buttery, garlicky, fluffy on the inside and a little crispy on the outside.  Perfection!!

Also wonderful is that they’re simple to make.  Thinly slice fresh garlic and then slice partially through the potato a few times and insert the slices of garlic.

Then toss in some melted butter and olive oil…YUM!  Sprinkle on some salt & freshly ground pepper and then pop in the oven.  The most difficult part, waiting the hour for the potatoes to finish cooking.

Hasselback Potatoes with Garlic Sour Cream 

12 red new potatoes
5-6 garlic cloves, thinly sliced (I used a mandolin)
4 tablespoons butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 400F. In a large cast iron skillet or oven safe casserole dish, melt the butter and olive oil together.  In the top of each potato, make several parallel slits making sure not to slice completely through. Place garlic slices into the slits on each potato. Toss the potatoes with the butter and olive oil mix and lay potatoes so that the cut sides are up.  Season with salt and freshly ground pepper.  Bake until the tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and serve with Garlic Sour Cream.

Garlic Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder 
Kosher salt and freshly ground black pepper

Combine sour cream & garlic powder in a small bowl. Season with salt & pepper to taste and refrigerate until time to use.

Enjoy!