Cheesy Butter and Garlic Hasselback Potatoes
1 1/2 - 2 lbs of Small or New Potatoes 3 tbsp The Shoreline Vine Butter Infused Olive Oil 1/4 cup The Shoreline Vine Extra Virgin or Tuscan Herb Olive Oil 3 garlic cloves, minced Kosher Salt & Freshly Ground Pepper 1 cup shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese 1/4 cup parsley, finely chopped Preheat the oven to 375 degrees Line a baking sheet with parchment paper
Make small slits in the potatoes (being careful not to cut all the way through) and place on baking sheet. In a small bowl whisk together both olive oils and garlic. Brush the mixture on the potatoes making sure to get in between the slits on the potatoes and season with salt and pepper. Bake for 20 minutes until the slits start to separate and turn golden. Brush more olive oil mix onto the potatoes and sprinkle with mozzarella and parmesan cheese over top. Bake for another 20-25 minutes or until potatoes are crispy on the outside. Remove from the oven and garnish with chopped parsley. Best served warm.