Hasselback Potatoes with Dill Sour Cream

Hasselback Potatoes with Dill Sour Cream

Hasselback Potatoes with Dill Sour Cream // Queen Smithereen.

One Year: Chickpea Salad Sandwiches
Two Years: Thai Red Curry with Coconut Rice
Three Years: Herbed Yukon Gold Oven Fries

P.S. I would like to point out that my last post, Mozzarella Grilled Cheese with Harissa, Dates, and Scallions, talked about a short film that recently WON AN OSCAR. If you haven’t seen Bear Story yet, now is the time!

Hasselback Potatoes with Dill Sour Cream
Serves 3
3 medium Russet Potatoes, rinsed and scrubbed
3 tbsp olive oil
3 tbsp high-quality salted butter, melted, plus more for serving
1/2 tsp ground cumin
1/4 tsp chili flakes
sea salt and freshly ground black pepper, for serving
1/2 cup sour cream
1 tsp dried dill

Preheat oven to 450 degrees Fahrenheit. Slice each potato thinly (about 1/8-inch apart), leaving the 1/4-inch at the bottom unsliced. In a small bowl, stir olive oil, melted butter, cumin, chili flakes, sea salt, and pepper. Place potatoes on a baking sheet and brush with the butter and olive oil mixture. Bake until crisp on the outside and tender on the inside, about 55 to 60 minutes. Meanwhile, stir together sour cream and dill and reserve for serving. When potatoes are cooked through, top each with additional butter and sea salt. Serve with dill sour cream.


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