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    Home » Paleo Recipes

    Hasselback Potatoes with Paleo Sour Cream Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    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 With Paleo Sour Cream

    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.
    Hasselback Potatoes With Paleo Sour Cream 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
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Appetizer
    Cuisine American
    Servings 4 people
    Calories 232 kcal

    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

    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
    Tried this recipe?Let us know how it was!

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    • Duck Confit and Carrot Confit Recipes

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast prep, cooking: oven, diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes

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