Roasted Hassleback Potatoes


Medium red potatoes (as many as you want)
Mushroom – Sage olive oil (enough to coat)
Freshly cracked salt and pepper
Fresh chives
Sour Cream


Cut potatoes along length wise, do not cut all the way through the potato. Pour mushroom-sage 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.