Garlic Hasselback Potatoes With Herbed Sour Cream Recipes

Steps:

• 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 at 400 degrees 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.
• Combine 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1 tablespoon finely chopped parsley leaves, salt and freshly ground black pepper in a small bowl. Refrigerate until use.

Steps:

• 1. Preheat oven to 375 degrees. Wash and scrub potatoes until clean. Using a sharp knife, make several parallel slits into each potato top making sure not to slice completely through. Tip: Place 2 wooden spoons with handles of the same width on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato :)
• 2. In between each slit, alternating with thinly sliced butter and Parmesan cheese. Drizzle potatoes with oil. Place on a baking sheet lined with tin foil and sprinkle with salt and pepper.
• 3. Bake at 375ºF for 45 minutes. Remove from the oven and sprinkle with cheddar cheese. Place back in the oven for 10-12 more minutes. Remove and serve with your choice of sour cream (or serve as is!) below is my Herbed Sour Cream recipe should you wish to try it :)
• 4. HERBED SOUR CREAM (plain sour cream is shown on the picture, however this is herbed sour cream adds a nice touch to the potatoes!) Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Steps:

• Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Wash the potatoes well in cold water, prick each all over with the tip of a knife and rub them all over with olive oil. Rub salt all over the potatoes; this will help crisp the skin. Tightly wrap each potato in aluminum foil.
• Place the potatoes on the grill grate over red coals (medium heat) and cook about 1 hour to 1 hour 15 minutes, turning halfway through. (Feed the fire with more wood as needed.) When done, the tip of a paring knife will go straight through the potato without resistance (you can do this through the foil).
• In a small bowl, combine the scallions, chopped herbs and sour cream. Set aside.
• Cut the potatoes open through the foil and peel back the foil to expose the potato. Squeeze the potatoes gently from the bottom to expose the soft, fluffy insides. Season with salt and pepper, top with butter and finish with a big spoonful of the herbed sour cream.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.