hasselback potatoes w/ herbed sour cream & zucchini crisps with grilled salmon & tilapia

I was watching the Food Network Channel the other day, of course, and Sunny Anderson was making these potatoes. I'd never heard of them before, but I looooooove garlic so I had to make them ASAP. And I thought it would be perfect to pair them with the zucchini crisps I saw on the FN website! Just FYI, these crisps are probably our favorite zucchini side of all time...they'll definitely be a regular summer side from here on out! We don't usually mix fish, but we only had one left of each, so we shared...the salmon was my favorite. For me, this was the perfect summer Sunday dinner!

Zucchini Crisps

from Ellie Krieger on the Food Network Channel

Ingredients

cooking spray

2 medium zucchini (~1 lb. total)

1 Tbsp. olive oil

1/4 c. freshly grated parmesan cheese

1/4 c. plain dry bread crumbs

1/8 tsp. salt

freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Hasselback Potatoes w/ Herbed Sour Cream

from Sunny Anderson on the Food Network Channel

Ingredients

16 oz. red new potatoes

3-5 garlic cloves, sliced

4 Tbsp. unsalted butter, melted

2 Tbsp. olive oil

salt and pepper

herbed sour cream: Mix the following ingredients

1/2 c. sour cream

1/2 tsp. garlic powder

1 Tbsp. fresh chopped parsley, or 1 tsp dried

salt and pepper to taste

Directions

preheat oven to 400 degrees. using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. place 3 garlic slices between slits at the crown of each potato. toss in a medium bowl with butter and olive oil. place on a baking sheet and sprinkle generously with salt and pepper. bake until tops are crispy and potatoes are cooked through, about 1 hour. transfer to a platter and top with herbed sour cream.