Garlic Hasselback Potatoes with Herbed Sour Cream

Ingredients:

16 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:

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.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.