Recipe Index

Ingredients

• 2½ lb. baby Yukon Gold, peewee, or new potatoes, scrubbed
• ⅓ cup plus 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
• 1 tsp. freshly ground black pepper
• 2 garlic cloves, finely grated
• 1 cup sour cream
• ⅓ cup mayonnaise
• 2 Tbsp. finely chopped chives, plus more thinly sliced for serving
• 2 tsp. onion powder
• 2 tsp. Worcestershire sauce
• 1 tsp. fresh lemon juice
• 1 garlic clove, finely grated
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• ½ tsp. freshly ground black pepper, plus more
• Flaky sea salt

Method

1. Heat the oven to 425°F with a rack in the lower third, then slice each scrubbed baby potato crosswise at 1/8-inch intervals, resting chopsticks along its long sides so the knife stops about 1/4 inch short of cutting through.
2. Toss the cut potatoes in a large bowl with 1/3 cup of the olive oil, the 1 tablespoon plus 1 teaspoon of kosher salt and the teaspoon of black pepper, working the oil down into the slits with your hands.
3. Arrange the potatoes cut side up on a parchment-lined rimmed baking sheet at least 1 inch apart, cover the sheet tightly with foil, and bake for 20 to 25 minutes until the potatoes are just tender.
4. Remove the foil and keep baking the potatoes for 40 to 45 minutes more until their tops fan open golden and crisp.
5. Stir the finely grated garlic cloves into the remaining 3 tablespoons of olive oil and brush that garlic oil over the hot potatoes.
6. Whisk the sour cream, mayonnaise, chopped chives, onion powder, Worcestershire sauce, lemon juice, grated garlic clove, 3/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper into a dip, spread it across a platter, set the hasselback potatoes on top, and scatter over thinly sliced chives, flaky sea salt and extra pepper.

Total: 1½ hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data