Roasted Hasselback Potatoes
8 medium red new potatoes
1/2 cup OLIVE & VINE infused olive oil (Rich Roasted Garlic, Smoky Chipotle Pepper, Italian Gremolata, Baklouti Chili Pepper, Tunisian Harissa or Savory Sage and Mushroom)
2 teaspoons sea salt
freshly ground black pepper to taste
1 cup grated cheddar cheese (or any other melting cheese of your choice)
1 tablespoon chives, chopped
Preheat the oven to 400 F.
Set each potato in 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.
Put the potatoes in a large bowl and toss liberally with the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper, making sure to season in between the slices.
Bake for 30 minutes until the edges begin to turn golden brown. Remove from the oven, 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.