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A few minutes of slicing will take your average potato side dish and turn them guest-worthy. When baked at high heat, the slices will get crispy and browned while your potato keeps its baked potato tenderness. We love mini-Hasselback potatoes, but they are equally as delicious with russet or sweet potatoes.

Hasselback Potatoes with Chive Sour Cream
Prep Time: 10 minutes
Cook Time: 35-40 minutes

Ingredients
12 mini potatoes
1/2 cup olive oil
Salt and pepper

8 oz. sour cream
1 bunch chives, thinly sliced

Directions

1. Preheat the oven. Operating Modes/ Convection Bake/ 425°F/ OK. Line a tray with parchment paper.

2. On a large cutting board with a sharp knife cut the potatoes into the Hasselback design. Holding each potato firmly, carefully slice the top of each potato 2/3 of the way through in 1/8” intervals. Place the potatoes in a medium bowl and drizzle with olive oil. Add salt and pepper and toss to evenly coat.

3. Using your oven’s Universal or Glass Speed Oven tray, line with parchment paper and place potatoes in a single layer cut side up. Slide the tray into the oven and set the timer. Timer/ New Timer Time/ 35-40 minutes / Ok.

4. When the program is completed, test for doneness, adding more time if needed. Sprinkle with chives and serve with sour cream.

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