You can't go wrong with potatoes, whether it's baked, roasted, creamy mashed or this delicious hasselback version. These are salty, crispy and full of healthy flavour from the olive oil and just happen to be one of my favourite ways to prepare the spud!
8 medium new potatoes
1/2 cup Glasses & Grapes Roasted Garlic, Tuscan Herb Oil or Rosemary EVOO
2 teaspoons Maldon salt
Fresh ground pepper to taste
1 cup of your favourite melting cheese, grated
1 tablespoon fresh chopped chives or parsley for garnish
Sour cream or greek yogurt
Preheat the oven or bbq to 400ºF.
Make thin slices along the length of the potato, making sure to not to cut all the way through the potato.
Pour the EVOO in to a large bowl or container. Add potatoes and brush 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.
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.