Roasted Hasselback Potatoes with Sunshine Coast Olive Oil Co Garlic Infused Olive Oil


8 medium red new potatoes
½ cup Sunshine Coast Olive Oil Co Garlic Infused Olive Oil ( You could also substitute with any of our non-infused Ultra Premium Extra Virgin Olive Oil, or our infused oils such as Milanese Gremolata Infused Olive Oil, Whole Pepper (Agrumato Style) Baklouti Green Chili Olive Oil, Harissa Infused Olive Oil, Wild Mushroom and Sage Infused Olive Oil) or Whole Herb Rosemary (Agrumato) Olive Oil
2 teaspoons Sea Salt (check out our sea salt collection)
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish


Preheat the oven to 400 F.

Set each potato into a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil into 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, 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. 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.

Serves 4