Hasselback potatoes are really pretty! Because of that, I decided to have hasselbacks for the starch side of our Vday meal instead of another of our favorite, lemon dill baked potatoes. Also, because of the way it looks, it is also a more impressive side than just regular herbed mashed potatoes.
Try it, it's also really fun to make cut after cut after cut. :)
Ingredients (2 servings)
- 4 small potatoes (or 2 large potatoes)
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- salt, to taste
- ground black pepper, to taste
Ingredients for Herbed Sour Cream
- 1/3 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- small bunch of fresh dill, chopped
- black pepper, to taste
- Wash and scrub the potatoes. (Ok, you don't have to scrub it, but make sure it is clean.)
- Place potato on a wooden spoon (so that you can't cut all the way through the potato), and make about 25 to 30 cuts, breath-wise on the potato. The cuts should be about 1/16" apart (if possible).
- Do the same for the other three potatoes.
- Pour 1/4 tablespoon of olive oil over each potato, and rub the oil all around the potato.
- Generously salt the potato, and grind some black pepper over the potatoes.
- Slide some slices of garlic in the slits. (I used about 3 or 4 slices of garlic in each potato.)
- Place the potatoes in the oven and back at 375F for an hour.
- To prepare the herbed sour cream, roughly chop the dill, and add all the ingredients to the sour cream.
- Mix to combine.
- When the potatoes are done, scoop about 1/2 tablespoon of sour cream onto each potato.