Sour Cream and Onion Hasselback Potatoes
Crispy, golden Hasselback potatoes brushed with garlic oil and served over a creamy sour cream and onion spread with fresh chives.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Special Equipment: Baking sheet
Ingredients
2½ lbs baby Yukon Gold, peewee, or new potatoes, scrubbed
⅓ cup plus 3 Tbsp extra virgin olive oil, divided
1 Tbsp plus 1 tsp Diamond Crystal kosher salt or 2¼ tsp Morton kosher salt, divided
1 tsp freshly ground black pepper
2 garlic cloves, finely grated
1 cup sour cream
⅓ cup mayonnaise
2 Tbsp finely chopped chives, plus more for serving
2 tsp onion powder
2 tsp Worcestershire sauce
1 tsp fresh lemon juice
1 garlic clove, finely grated
¾ tsp Diamond Crystal kosher salt or ½ tsp Morton kosher salt
½ tsp freshly ground black pepper
Flaky sea salt, for serving
Directions
Preheat oven to 425°F. Place each potato between two chopsticks or wooden spoon handles and cut crosswise into ⅛ inch slices without cutting completely through.
Toss the potatoes with ⅓ cup olive oil, salt, and pepper, working the oil into the cuts. Arrange cut side up on a parchment lined baking sheet.
Cover tightly with foil and bake for 20 to 25 minutes. Remove the foil and bake another 40 to 45 minutes until golden and crispy.
Mix the grated garlic with the remaining 3 tablespoons olive oil and brush over the hot potatoes.
Mix the sour cream, mayonnaise, chives, onion powder, Worcestershire sauce, lemon juice, garlic, salt, and pepper until creamy.
Spread the sour cream mixture over a serving platter and arrange the potatoes on top. Finish with sliced chives, flaky sea salt, and black pepper.
