7/28/2012 Basket - Hasselback Potatoes with Herbed Sour Cream

Hasselback Potatoes with Herbed Sour Cream
Uses from this basket: Potatoes

• 6-8 medium-small potatoes
• 1/3 cup olive oil
• kosher salt
• black pepper
• 1 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp dried dill weed
• 1/8 tsp salt
• 1/8 tsp pepper

Wash enough potatoes to fit comfortably in a 9x9 baking dish.  Place each potato in the well of a large wooden or metal spoon and slice in 1/4" slices until the knife hits the edges of the spoon (this will keep you from slicing all the way through the potato).  Gently spread the slices slightly.  Place the potatoes in the baking dish and drizzle with about half of the olive oil.  Sprinkle with kosher salt and black pepper.  Bake at 400 degrees for 30 minutes, then drizzle the remaining olive oil over the top and bake for another 30 minutes, basting 2 or 3 times during the remaining cooking time.

While potatoes are cooking, mix sour cream, garlic powder, parsley, dill, salt, and pepper.  Refrigerate until ready to serve.

Serve potatoes warm with a dollop of herbed sour cream.