Hasselback potatoes with soured cream

    1 hour 20 min

    I love the Hasselback cut on these potatoes, it really lets the soured cream melt into the potato.

    6 people made this

    Serves: 4 

    • 4 potatoes
    • olive oil, as required
    • soured cream, as needed
    • freshly cut parsley, to serve

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Peel the potatoes then cut in half. Cut slits down the potatoes about 5mm apart and 8mm from the base.
    2. Preheat the oven to 180 C / Gas 4.
    3. Cover the potatoes gently in the oil then roast in the preheated oven for 30 minutes. Remove from the oven then brush with more oil.
    4. Continue to cook for another 30 minutes or until the potatoes are cooked through.
    5. To serve add a big dollop of sour cream and sprinkle with parsley.

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    Reviews in English (1)


    It's really 'too easy' for a splendid outcome!  -  02 Jun 2017  (Review from Allrecipes AU | NZ)