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Side Dish Sundays: Garlic Hassleback Potatoes

This Week: Garlic Hasselback Potatoes with Herbed Sour Cream

"Hassleback potatoes" are a Swedish version of the baked potato that were usually reserved for "fancy" dinners and Sunday sit-downs.

  • 16 ounces red new potatoes
  • 3 to 5 garlic cloves, thinly sliced
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Herbed Sour Cream, recipe below

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with 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 1 hour. Transfer to a platter and top with Herbed Sour Cream.

Herbed Sour Cream:
  • 1/2 cup non-fat sour cream
  • 1/2 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
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