This is how Carol made Hasselback potatoes for Alyssa’s birthday, based on a recipe in epicurious.com.  It was very popular.

These quantities will serve 4-6 people, and it will take about 1-1/2 hours.

Potatoes

2-1/2 lbs. medium sized Yukon Gold or similar potatoes

1/3 cup plus 3 Tbs. extra virgin olive oil, divided

2-1/4 tsp. Morton kosher salt (or 4 tsp. Diamond Crystal)

1 tsp. freshly ground black pepper

2 garlic cloves, finely chopped

Spread and Assembly

1 cup sour cream

1/3 cup mayonnaise

2 Tbs. finely cut chives or green onions, plus more for garnish

2 tsp. onion powder

2 tsp. Worcestershire sauce

1 tsp. fresh lemon juice

1 clove garlic, finely chopped

½ tsp. Morton kosher salt (or ¾ tsp. Diamond Crystal)

½ tsp. freshly ground black pepper

Flaky sea salt

Preheat the oven to 425 degrees.

Thoroughly scrub the potatoes.  One by one put them on a cutting board with a chopstick on either side of the long side of the potato.  Cut the potato into 1/8-inch-thick slices stopping at the chopsticks so that the bottom part of the potato is not cut through.

Put the chopped garlic into a small bowl with 3 Tbs. of olive oil

Put the cut potatoes into a large bowl.  Drizzle them with 1/3 cup of the olive oil, salt, and black pepper.  Massage the oil all over the potatoes and into the cracks between the slices.  Insert the chopped garlic and its olive oil into the cracks between the slices.  Arrange the potatoes cut side up on a rimmed baking sheet or dish lined with baking parchment.  Spread them out so that the cuts can open up.  Cover with aluminum foil.  Bake covered for 20-25 minutes until the potatoes are barely tender.  Remove the foil and bake for another 40-45 minutes until the tops are golden brown and crisp.

While the potatoes are baking, mix in a medium bowl the sour cream, mayonnaise, chives (or green onion), onion powder, Worcestershire sauce, lemon juice, garlic, salt, and pepper.  Check the seasoning.

To serve, spread a platter with the sour cream mixture and arrange the potatoes on top, cut side up.  Sprinkle with cut chives or green onions and flaky salt and serve.