Garlic Hasselback Potatoes with Herbed Sour Cream

That's a mouthful. And boy was it every a tasty mouthful. 

I've had this recipe and ones similar to it for years. It's such a simple recipe and a simple concept that I'm now wondering why it took me so long to make it. 

Photo by FoodNetwork

These were good potatoes.  I, naturally, didn't follow the recipe 100% - and it has to do more about lack of ingredients than me being me.  I didn't have enough garlic so didn't stuff these bad boys with said garlic. I used garlic salt with the melted butter and oil instead. Delicious.

Garlic Hasselback Potatoes with Herbed Sour Cream
Recipe from FoodNetwork

16 ounces red new potatoes

3 to 5 garlic cloves, thinly sliced

4 tablespoons unsalted butter, melted

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Herbed Sour Cream, recipe follows

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 sour cream

1/2 teaspoon garlic powder

1 tablespoon finely chopped fresh parsley leaves

Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.