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 😉
Preheat oven to 400 degrees F.
Cut medium red potatoes along length wise, do not cut all the way through the potato.
Pour 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.
Arrange the potatoes on a foil lined baking sheet. Sprinkle with salt and pepper to taste.
Bake for 30 minutes until the edges begin to turn golden brown.
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.
* Also try with Tuscan Herb or Cilantro & Roasted Onion Olive Oil.
Ingredients
Directions
Preheat oven to 400 degrees F.
Cut medium red potatoes along length wise, do not cut all the way through the potato.
Pour 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.
Arrange the potatoes on a foil lined baking sheet. Sprinkle with salt and pepper to taste.
Bake for 30 minutes until the edges begin to turn golden brown.
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.
* Also try with Tuscan Herb or Cilantro & Roasted Onion Olive Oil.
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