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Garlic Hasselback Potatoes with Herbed Sour Cream Recipe

Garlic Hasselback Potatoes with Herbed Sour Cream

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Average Rating:

Total Reviews: 126

Showing 111-120 of 126

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  • on May 01, 2008

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    I mean they looked absolutely fantastic and they were good, but not great. It took quite awhile to prepare and cut the potatoes and I'm not sure it was any better than simply roasting the potatoes in the oven w/out cutting them in the hasselback style. I think they looked pretty and if you were having a dinner party they would like nicer than plain old roasted potatoes. But, I don't usually have dinner parties. I made these for me and my 1 year old and we both enjoyed them, they were just time consuming. I love Sunny's show though and find that she has a lot of unique ideas. Keep it up!!

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  • on April 30, 2008

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    Great, simple and tasty. Family loved them always looking for a new side. Made these with steak and salad.

    Great recipe!

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  • on April 30, 2008

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    this very tasty & moist especially with the sauce.

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  • on April 30, 2008

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    I absolutely loved these potatoes they were so easy to make and look so elegant served. My husband commented with each bite he ate. I didn't have any parsley so i used chives in the sour cream instead the only thing i would recommend is if you have some of the larger new potatoes you will need extra cooking time about 20 minutes. This will definitely be a recipe i use over and over again.

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  • on April 29, 2008

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    Definately simple and looked great. I felt shallots would have been a little tastier than all the garlic. I worried about the cooking time, but potatoes definately needed the full hour. Okay, but not spectacular. Family was not big fans.

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  • on April 28, 2008

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    These are great! What a great dish for company - I love the ruffled look to the finished potato. I added a bit of grated parmesan to the sour cream mixture and omitted the garlic as I thought there was enough. We loved them!

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  • on April 28, 2008

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    I love red potatoes and I love garlic and this was simple but had an elegant look to it. I love the tip of cutting the potatoes while in the spoon to avoid cutting all the way through -- worked like a charm. I tried a few different sour cream variations -- one with parsley, one with charred rosemary and one with dill.

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  • on April 28, 2008

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    These potatoes are great. Made them last night and I'm making them again tonight with a meatloaf. Crunchy and salty outside, creamy and garlicky inside and the sour cream on top just finishes it perfectly.

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  • on April 28, 2008

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    I saw Sunny's show and decided I was going to prepare this recipe for dinner and what a hit! It looked elegant but was so easy and tasted even better! Thanks for something new to do with potatoes! Marci Von Furstenberg, Temecula, CA

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  • on April 28, 2008

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    Delicious and elegant, will try it for my next party is was a hit this time around.

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