Posted on July 21, 2011

Hasselback Potatoes With Herbed Sour Cream

There is some discussion about where the name "Hasselback" comes from.. Sweden is the common theme. Doesn't matter - these delicious potatoes are crisp on the outside and tender on the inside! A nice break from the standard baked version. There are many different recipes and variations. Here are the basics:

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Ingredients

  • 4 Russet potatoes
  • 8 Garlic cloves, minced
  • 4 Tbsp butter
  • 3 Tbsp olive oil
  • Salt & pepper, to taste

Preparation

  1. Preheat Memphis Grill to 375 degrees F.
  2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato, making sure not to slice completely through. HINT: The thinner, the better! And use a very sharp knife!
  3. Insert a little garlic and a chunk of butter between the slices.
  4. Drizzle olive oil over the top of the sliced potatoes and sprinkle salt and pepper to taste.
  5. Place potatoes in a pan if you want to catch the dripping and baste during cooking.
  6. In 45 minutes they're done!