Sage Brown Butter Hasselback Potatoes with Boursin Chive Sour Cream

Directions

1Preheat oven to 400° F.

2Hasselback potatoes by making several crosswise cuts, about ¼-inch apart, without bringing the knife completely through the potato, to create an accordion-like texture.

3Add potatoes to a sheet pan and toss with olive oil, salt and pepper. Arrange to have cut sides facing up. Bake until bottoms are lightly golden brown, 25-30 minutes. Flip potatoes so that cut sides are now in contact with the baking sheet. Bake until cut sides are golden brown, another 20-25 minutes.

4Meanwhile, make the Boursin sour cream. In a medium bowl, mix Boursin, sour cream, lemon zest and chives. Season to taste with salt and pepper.

5Make the sage brown butter. In a medium skillet, melt butter over medium heat. Once butter starts to foam, add sage leaves and cook until butter is browned and fragrant and leaves are slightly crispy. Remove from heat, keeping the butter in the skillet until ready to serve.

6Once potatoes are done cooking, spread Boursin sour cream on a serving platter. Gently rewarm browned butter over medium low heat. Once re-warmed, bring the butter off the heat and grate a garlic clove into the butter and mix. Add potatoes on top of Boursin sour cream and drizzle with sage brown butter. Squeeze the potatoes with lemon juice and serve immediately.