Garlic Hasselback Potatoes with Herbed Sour Cream
Elevate your side dish game with these irresistible Garlic Hasselback Potatoes with Herbed Sour Cream! Perfectly crisp on the outside and tender on the inside, these beautifully fanned russet potatoes are brushed with a garlicky herb-infused butter featuring fresh rosemary and thyme, giving them a golden, flavorful finish. The rich, tangy herbed sour cream—enhanced with fresh chives, parsley, and a splash of lemon juice—adds a cool, creamy complement to every bite. Ideal for dinner parties, holidays, or a cozy family meal, this recipe is as stunning as it is delicious. Easy to prepare and bursting with flavor, these Hasselback potatoes are sure to become your go-to comfort food side.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 0.5 teaspoon coarse salt
- 0.25 teaspoon black pepper
- 0.5 cup sour cream
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel.
Place one potato on a cutting board and set wooden chopsticks or the handles of two wooden spoons on either side of the potato. Slice the potato thinly, about 1/8-inch apart, cutting down until the knife touches the chopsticks to avoid slicing all the way through. Repeat with the remaining potatoes.
Melt the butter in a small saucepan over low heat. Add olive oil, minced garlic, chopped rosemary, and thyme to the saucepan. Stir and cook for 1 minute until fragrant. Remove from heat.
Place the potatoes on a baking sheet lined with parchment paper. Brush the garlic-herb butter mixture generously over the potatoes, ensuring some butter gets between the slices.
Season the potatoes with coarse salt and black pepper.
Bake the potatoes for 45-60 minutes, brushing them with the remaining butter mixture every 15 minutes, until the potatoes are golden and crispy on the edges.
While the potatoes are baking, prepare the herbed sour cream. In a small bowl, mix together the sour cream, chopped chives, chopped parsley, and lemon juice. Season with a pinch of salt and pepper to taste. Refrigerate until ready to serve.
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes.
Serve the Hasselback potatoes warm with a dollop of herbed sour cream on top or on the side.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 60% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.6 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3897 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
