These pretty potatoes were first served in a restaurant in Sweden (hence the name) and are great to put in the rotation of side dishes that are easy to prepare, can be made in advance and look great with whatever else you are having. They’re nice to make for a crowd and you can serve them anyway you like. I love the Chive Sour Cream mixture, but have had them topped with cheddar or Parmesan cheese, bacon, or other herb mixtures—and they’re always good.
Hasselback Potatoes
8 servings
8 small baking potatoes, scrubbed, rinsed and dried
6 tablespoons olive oil
2 tablespoons butter
6 garlic cloves, thinly sliced
Paprika,
Kosher salt
Freshly ground pepper
Chive Sour Cream (see below)
Preheat the oven to 400 degrees.
Melt the olive oil and butter together in a small saucepan just until the butter melts and set aside. Put a potato in the bowl of a wooden spoon. Cut each potato into ¼ inch slices without cutting all the way through (the spoon will keep you from cutting all the way through the potato, just be careful at the ends when you run out of spoon). Repeat with all of the potatoes. Place a slice of garlic between the middle three slices of each potato and then place them in a large bowl. Pour the oil and butter mixture over and gently toss until all the potatoes are coated.
Put the potatoes on a baking sheet and sprinkle with the paprika, salt and pepper. Roast for about an hour or until the tops of the potatoes are crispy and the insides are cooked through. Serve with chive sour cream.
Chive Sour Cream
½ cup sour cream
½ teaspoon garlic powder
3 tablespoons chopped fresh chives
