I’ve seen this same recipe with added cheese (see: here
), but I wanted to (for once) try a slightly lighter version. I know, I know, it’s not often that I’ll turn down a bit of cheese – especially melted on top of potatoes – but there you go.
These potatoes are basically just a more interesting way of making baked potatoes. The slits make the skin extra crispy, and speeds up the cooking process, so you don’t have to wait an hour and a half to get a nice soft but crispy potato.
I tried this recipe with potatoes of different sizes, and they all worked well, so you can use any size for this. They also all took the same time to cook, I guess because of the slits, so you can also mix it up like I did if you want.
The herbed sour cream fell off the small one and ruined my photo. Rubbish.
Garlic hasselback potatoes with herbed sour cream
2 large or 6 small potatoes
3tbsp sunflower oil
1tsp garlic salt
4 cloves garlic
3tbsp sour cream
Handful of your favourite fresh herb, finely chopped (I used coriander but parsley would work really well too)
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Wash the potatoes thoroughly and cut out any eyes or nasty bits. Lay each potato in turn on a wooden spoon, and make a slice every half a centimetre, making sure not to cut all the way through (the wooden spoon should help with this).
In a mixing bowl, combine the oil, paprika, garlic salt, and lots of black pepper. Toss each potato in the oil until it is well coated.
Thinly slice each clove of garlic and push into the gaps in the potatoes – aim for at least 3 slices of garlic per potato.
Lay the potatoes on a baking tray and drizzle with any remaining oil. Bake in the oven for 1 hour, or until the potatoes are soft inside and crispy outside.
Meanwhile, combine the sour cream with the finely chopped herb, and a little more black pepper. Serve atop the hot potatoes.