Baked Hassle back Potatoes Garlic & Sourcream

By á-1032

Ingredients

• 16 * 16 ounces red new potatoes
• 3 to 5 * 3 to 5 garlic cloves, thinly sliced
• 4 * 4 tablespoons unsalted butter, melted
• 2 * 2 tablespoons olive oil
• * Kosher salt and freshly ground black pepper
• * Herbed Sour Cream, recipe follows
• 1/2 * 1/2 cup sour cream
• 1/2 * 1/2 teaspoon garlic powder
• 1/2 package onion soup mix
• 1 * 1 tablespoon finely chopped fresh parsley leaves
• * Kosher salt and freshly ground black pepper
• Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees F.

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 until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.