Hasselback Potatoes Over Roasted Red Onions
 
 
Author:
Serves: 4 servings
Ingredients
  • 2 large russet potatoes, about 13 ounces each, cut in half lengthwise
  • 2 large red onions, about 13 ounces each, cut in half with stem ends trimmed
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoons fresh or freeze dried chives
  • CHIVE SOUR CREAM
  • 1 cup/8 ounces sour cream
  • ½ teaspoon salt
  • 1 Tablespoon fresh or freeze dried chives
Instructions
  1. Preheat oven to 400 degrees.
  2. Place a potato, flat side down, on a cutting board nestled in between two wooden skewers. Slice the potatoes into ¼ inch thin slices. (The wooden skewers will prevent you from cutting all the way through – this is what you want.) Repeat with the remaining potatoes.
  3. Place the onion halves, flat side down, on a silicone or parchment lined baking sheet. Brush with olive oil and sprinkle with salt and pepper.
  4. Cover each onion with a potato and secure it with a toothpick inserted in the middle. Brush each potato with olive oil and sprinkle with salt and pepper.
  5. Roast on the bottom rack of the oven for 45-50 minutes until the potatoes are golden brown and the onions are tender. Sprinkle with chives and serve with chive sour cream.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/hasselback-potatoes-over-roasted-red-onions/