Hasselback Potatoes with Guajillo Chile Oil

Preheat oven to 425ºF.

In a small sauce pan, heat the olive oil, garlic, and dried chiles. Bring to a simmer over medium heat. Reduce the heat and add the butter, heat until melted. Do not brown the butter or the garlic. Strain.

Wash the potatoes well; use a potato brush if necessary. Dry well. Place the potatoes on a cutting board between two chopsticks or the handles of two wooden spoons. At one end of the potato, make thin slices (a quarter inch apart) across the potato. Do not cut all the way through the potato. The chopsticks or wooden spoons will stop the knife from cutting all the way through the potato. But, be careful not to cut through the potato on the first few slices on each end of the potato—the chopsticks may not stop the knife.

Place the potatoes on a baking sheet and brush well with chile oil.

Bake for 45 to 55 minutes until the potatoes are fork tender inside, but the skin is crispy. Remove from oven and drizzle with some of the remaining chile oil.

While the potatoes are roasting, make the chipotle sour cream. In a small bowl, mix the sour cream and the chipotles together. The chipotles break up easily so I just mash them into the sour cream with a fork instead of making a mess by chopping them on a cutting board. Add a little of the adobo sauce with the chipotle.

Plate the potatoes with a dollop of chipotle sour cream on the side. Sprinkle with sea salt and sliced green onions.