Roasted Hasselback Potatoes with Garlic Infused Olive Oil

30 October, 2013

These potatoes are perfect for these cold fall nights!


8 medium red new potatoes
1/2 cup Olive del Mondo Garlic Olive Oil ( You could also substitute with Chipotle, Gremolata, Baklouti, or Mushroom & Sage Olive Oil)
2 teaspoons salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat oven to 400 F.

Set each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato. Pour the olive oil in to a large bowl or container.  Toss the potatoes liberally in the olive oil, making sure to get it in between the slices.  

Arrange the potatoes on a foil lined baking sheet, cut side up.  Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown.  

If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream or greek yogurt with a tbsp. of a complimentary (or the same) infused olive oil whisked into it.

Serves 4

next post » « previous post