Garlic Hasselback Potatoes with Herbed Sour Cream

• 6 ounces red new potatoes
• 3 to 5 garlic cloves, thinly sliced
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Herbed Sour Cream, recipe follows

Directions

1. Preheat oven to 400° F.
2. 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.

Herbed Sour Cream

1. 1/2 cup sour cream
2. 1/2 teaspoon garlic powder
3. 1 tablespoon finely chopped fresh parsley leaves
4. Salt and freshly ground black pepper
5. Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.