Rosemary Red Hasselback Potatoes

October 19, 2016

INGREDIENTS

• 8 medium red new potatoes
• ½ cup Rosemary Fused Olive Oil
• 2 teaspoons kosher salt
• fresh-ground pepper to taste
• 1 cup Cheddar cheese, grated (optional) 
• 1 Tbs. chives, chopped for garnish
• sour cream (optional)

DIRECTIONS
Preheat the oven to 400°F.

Set each potato in to 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 cheddar, 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.

Serves 4

---

---

Also in Side Dishes