Monday, November 28, 2011

Hasselback Potatoes with Garlic Sour Cream

IMG_0198e 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!!

IMG_0184eAlso 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.

IMG_0189eThen 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.



  1. Okay, I'm definitely making these!

  2. these have been on my list to make for a long time. I really need to make them, I drool every time I see them.

  3. Hey Lisa!

    This is Amy over at The Savvy Kitchen. I just wanted to let you know that you have been awarded the Liebster Award for your blog, Cook Lisa Cook. To see what it's all about, check out my post here:

    Congratulations and keep up the good work!

  4. I love hasselback potatoes, but I always cut through too much and end up toothpicking them together lol I know..chopsticks help, so since I need to try your version, I'll use them :)

    BTW..last night we fell asleep after a huge Mexican meal. Will give you a call later xoxo

  5. Oh the potatoes from my moherland - make them all the time. They are good :)

  6. I've been planning to make these for ages. I've never had them but they look amazing.

  7. These sound amazing but I'm hesitant to make them. The last time you gave that warning was for your Chili bacon and ummm....I still make that more often then any person should!

  8. "Enjoy" is right! Those look awesome. My son wants me to make some right now!

    Thanks for sharing the recipe.

    Tracy Screaming Sardine

  9. I made these last night and we loved them. Mine didn't get crispy at all, though. They were cooked all the way through (fall apart soft) and tasted fabulous, but no crunch. Sometimes I wonder if my oven doesn't get hot enough.

  10. I love hasselback potatoes, they are so presentable and delectable!


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