Potato, Patotto

What a fun weekend it has been! First of all it's great because I have slept in for 3 consecutive mornings now....yahoo! In case you missed it, I have taken a summer job that gets me up at 4AM. You can feel sorry for me now, since I am NOT a morning person. The second reason it's great is because James came home from Lincoln for a couple of days, always a fun time. The third reason is that we have been able to spend lots of time with friends and that is always a WIN-WIN situation!!

I made a yummy potato Sunday for lunch that is fast and E-A-S-Y, and I think you all should try it out this summer. With farmers markets offering those cute little baby red potatoes there is nothing holding you back, so get busy!!










HASSELBACK POTATOES
with herbed sour cream

16 oz red new potatoes
3 garlic cloves, thinly sliced - more if they are small cloves
4 Tbsp butter, melted
2 Tbsp olive oil
kosher salt
freshly ground pepper or restaurant pepper

Preheat oven to 375*
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits in the top, making sure not to slice completely through. (I did not have a wooden spoon deep enough, so I used a large serving spoon) Place a garlic slice between each slit at the top of the potato. Toss in a medium bowl with butter and olive oil to coat thoroughly.
Place on a baking sheet and sprinkle with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 45 min. Transfer to a platter and top with herbed sour cream .

HERBED SOUR CREAM
1/2 C sour cram
1/2 tsp garlic powder
1 Tbsp finely chopped fresh chives
Combine in a small bowl and season as needed with s&p.