For the physalis sauce:
Thoroughly wash and clean the potatoes. They must be a proper size to make several cuts. In a dish or bowl, mix the mashed garlic, salt, pepper, oil, rosemary or oregano, and set aside.
With a sharp knife, make 4-mm thick cuts along the potato, not going completely through them. An option is to introduce a wooden skewer on each the potato, so that it controls the cut and the slices will not come off.
Once the potatoes are cut (if you used a skewer, it must be removed carefully), spread the previously prepared mixture over and in between the cuts, with extreme care. Put a teaspoon of butter on top, and place in the oven dish.
Bake at 320°F for 35 minutes. The baking process can be checked with a fork, and if they are becoming too brown before being completely cooked, it is advisable to cover the oven dish with aluminum foil. Serve immediately as a side dish.
For the physalis sauce, put the physalis in a saucepan with a dash of white wine and boil for 5 minutes.
For the assembly, first put sour cream on top of the potatoes, and then add the physalis sauce.
