Roasted Garlic Hassel-Back Potatoes
- Prep: 15 minutes
- Cook: 45 minutes
- Serves: 4
- 8 medium red new potatoes
- 1/2 cup. Roasted Garlic Infused Olive Oil
- 2 teaspoons kosher salt
- Fresh ground pepper to taste
- 1 cup. grated cheddar or preferred melting cheese (optional)
- 1 tbsp. fresh chopped chives for garnish
Preheat the oven to 400°F
Set each potato in to a large spoon and make thin slices along the lenfth of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the Roasted Garlic Olive Oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil-lined baking sheet with the sliced 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.