Hasselback Potatoes

I first saw this recipe on Food for Swaps.  Loved the look of it.  It would be an ideal accompaniment to a meat/fish continental meal, but one can always think of how to fit it in a vegetarian menu.  And it looks quite fancy !

If the potatoes are large, one may not be able to have a whole one, but as a rule one potato per person.

For 2:

Potatoes - 2
Garlic cloves - 2
Butter - 1 tbsp ( melted)
Olive oil - a generous drizzle
Salt and Pepper - to taste
Herbs - I only used coriander, but you could use whatever..
Sour cream - a big dollop for each potato
Cheese (optional) - to taste too !

Scrub the potato well.  You can leave the peel on
Slit potato all the way to the bottom but not through it - be very careful
(Tip - once done put them in ice cold salted water  - the cold water helps the slits widen )
Pat dry.  ( Let me be honest - I skipped this step of putting it in cold water and it worked too )

Slice garlic thinly
Insert into the slits.  Make sure you put them right into the slit and not leave it on top.
Any garlic portion on top gets burnt as the baking proceeds.

Preheat oven to 200 C
Pour melted butter on top of the potato
And olive oil.  Use pastry brush to make the job easier
Bake for 40-45 minutes
Check if done.

Ideally the exterior should be crisp and the interior tender and buttery !
If using cheese, remove in the last 5 minutes, sprinkle cheese and return to bake

Remove. Season with salt and pepper
Pour a dollop of sour cream.
Garnish with herbs and serve hot.

Enjoy !

( Also referred to as Accordion potatoes )

* Can be had without the sour cream or cheese.  But you know which will taste better !