Hasselback Potatoes with Paleo Sour Cream Recipe

Potatoes themselves do not come from Stockholm or Ireland, they originate from Peru and northwestern Bolivia, but they have made a large impact on dining around the world.

Hasselback potatoes were created in Sweden some multi-decades ago as a restaurant attempt to make a special dish that ended up being slightly crispy on the outside and creamier on the inside.

In simplest terms, they are cut like an accordion or fan and roasted in the oven with butter, salt, and pepper on top.

It isn't a variety of potatoes but rather a style of cooking that defines them, and as far as spices go, you are only limited to your imagination and what herbs are in your cupboards.

You can use any potato you like, but be sure to use medium size potatoes, and not larger, to keep each potato at a single serving size.

We recommend peeling the potatoes as well because that’s where the potential toxins are at, but if you can get organic or heirloom varieties at a local market, then you can eat them with the skins on. Either way, they will taste delicious.

You can serve Hasselback potatoes as an appetizer to just about any meal, but we really love them with a nice juicy ribeye steak or mustard-crusted chicken drumsticks.

And don't forget the light cucumber and carrot salad, for sometimes it is nice to have a complete meal, just as if you were dining out at a restaurant!

Hasselback Potatoes With Paleo Sour Cream Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

• 4 large potatoes, peeled
• 2 tbsp. ghee or cooking oil
• Sea salt and freshly ground pepper, to taste

Paleo Sour Cream

• 1 can full-fat coconut milk, chilled overnight
• 2 tbsp. finely chopped chives, plus more as a garnish
• Juice of ½ lime
• Sea salt and freshly ground pepper to taste

Preparation

1. Preheat the oven to 350 F.
2. Slice slits into each potato, taking extra care not to cut all the way through.
3. Place the potatoes in a baking dish.
4. Drizzle with ghee or oil and season to taste.
5. Place the potatoes in the oven and bake for 45 minutes to 1 hour until cooked through.
6. To make the sour cream, turn the can of chilled coconut milk upside down, then carefully drain away the water.
7. Remove the thick cream and place it in a bowl.
8. Add the remaining ingredients and mix well.
9. Place in the fridge until you’re ready to serve.
10. When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
11. Serve immediately.

📖 Recipe

Hasselback Potatoes With Paleo Sour Cream Recipe

Hasselback potatoes and Paleo sour cream are a match made in heaven! Loads of coconut cream, a sprinkle of chives and the side dish is done.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American

Servings 4 people

Calories 232 kcal

Ingredients

  

1x2x3x

• 4 large potatoes peeled
• 2 tbsp. ghee or cooking oil
• Sea salt and freshly ground pepper to taste

Paleo Sour Cream

• 1 can full-fat coconut milk chilled overnight
• 2 tbsp. finely chopped chives plus more as a garnish
• Juice of ½ lime
• Sea salt and freshly ground pepper to taste

Instructions

 

• Preheat the oven to 350 F.
• Slice slits into each potato, taking extra care not to cut all the way through.
  4 large potatoes
• Place the potatoes in a baking dish.
• Drizzle with ghee or oil and season to taste.
  2 tbsp. ghee or cooking oil, Sea salt and freshly ground pepper
• Place the potatoes in the oven and bake for 45 minutes to 1 hour until cooked through.
• To make the sour cream, turn the can of chilled coconut milk upside down, then carefully drain away the water.
  1 can full-fat coconut milk
• Remove the thick cream and place it in a bowl.
• Add the remaining ingredients and mix well.
  Juice of ½ lime, Sea salt and freshly ground pepper to taste
• Place in the fridge until you’re ready to serve.
• When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
  2 tbsp. finely chopped chives
• Serve immediately.

Nutrition

Calories: 232kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 13mgPotassium: 919mgFiber: 5gSugar: 2gVitamin A: 326IUVitamin C: 46mgCalcium: 32mgIron: 2mg

Keyword cream, hasselback, potatoes, sour

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