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Rachel’s Roasted Hasselback Potatoes with California Garlic Olive Oil

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

50 minutes


4 people


  • 8 medium red potatoes
  • 1/2 cup Calfornia Garlic Olive Oil (you can substitute Chipotle Olive Oil, Baklouti Green Chili Oil, or Wild Mushroom and Sage Olive Oil)
  • 2 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 1 cup grated cheddar (optional) or any other melting cheese of your choice
  • 1 Tablespoon chopped fresh chives for garnish


  • Preheat oven to 400 F.
  • Set each potato into a large spoon and make thin slices across 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 in 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.
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