Hasselback potatoes are a real showstopper, and a seasoned crumb topping and celery sour cream make this recipe better than ever. There’s no problem with roasting the potatoes while the pork loin is in the oven. Just position the pork in the bottom half of the oven and the potatoes in the top half. If the potatoes seem to be getting brown too fast, cover them with foil.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 425°. Line a baking sheet with foil.
Fan potatoes as in box, left. Microwave potatoes on high until partially cooked, about 10 minutes. Coat potatoes with 4 Tbsp. butter and 1 tsp. salt; place on prepared baking sheet.
Combine bread crumbs, Parmesan, remaining 1 Tbsp. butter, ½ tsp. salt, and ¼ tsp. pepper; sprinkle over potatoes. Bake potatoes until fork-tender, 20 minutes.
Mix together sour cream, celery, parsley, garlic, ½ tsp. salt, ¼ tsp. pepper, and zest. Serve sour cream mixture with potatoes.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 262
% Daily Value*
Total Fat 14g 21%
Saturated Fat 9g 45%
Cholesterol 41mg 13%
Sodium 702mg 29%
% Daily Value*
Carbs 27g 9%
Fiber 2g 8%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
