Who can resist?
These hassleback potatoes are delicious anytime.
A real crowd pleaser for those potato lovers.
The Wild Mushroom & Sage olive oil gives them the added extra flavour -- but don't hesitate to try our Tuscan Herb, Madagascar Black Pepper or Cilantro & Roasted Onion olive oil on these potatoes and tell us what you think 😉
Prep Time10 minsCook Time50 minsTotal Time1 hr
8 medium red-skinned potatoes
1 cup "Olive the Best" Wild Mushroom & Sage Olive Oil
8 oz cheddar cheese
sour cream, bacon bits, chives - optional
salt and pepper to taste
1Preheat oven to 400 degrees F.
2Cut medium red potatoes along length wise, do not cut all the way through the potato.
3Pour Wild Mushroom 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.
4Arrange the potatoes on a foil lined baking sheet. Sprinkle with salt and pepper to taste.
5Bake for 30 minutes until the edges begin to turn golden brown.
6Sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
7Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
8* Also try with Tuscan Herb or Cilantro & Roasted Onion Olive Oil.
Ingredients
8 medium red-skinned potatoes
1 cup "Olive the Best" Wild Mushroom & Sage Olive Oil
8 oz cheddar cheese
sour cream, bacon bits, chives - optional
salt and pepper to taste
Directions
1Preheat oven to 400 degrees F.
2Cut medium red potatoes along length wise, do not cut all the way through the potato.
3Pour Wild Mushroom 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.
4Arrange the potatoes on a foil lined baking sheet. Sprinkle with salt and pepper to taste.
5Bake for 30 minutes until the edges begin to turn golden brown.
6Sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
7Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
8* Also try with Tuscan Herb or Cilantro & Roasted Onion Olive Oil.
Roasted Hasselback Potatoes
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