This is a variation of baked potatoes that infuses flavors incredibly well. There is a bit of prep time, but they taste great!
Ingredients:
2 medium russet or red potatoes
1/4 cup olive oil
1 teaspoon rosemary
salt and pepper
1/4 cup grated Sartori Rosemary and Olive Oil Asiago
Preparation:
1. Using a sharp knife, cut vertical slices about half a centimeter about into the potatoes. The slices should go to the base of the potato, but not all the way through.
2. Place potatoes in a baking dish so that they are not touching.
3. In a small bowl, mix olive oil, rosemary, salt, and pepper.
4. Brush potatoes with about a 1/3 of the olive oil mixture.
5. Bake potatoes at 400 degrees for 60 minutes, brushing again with the olive oil mixture half way through.
6. Remove potatoes from oven, brush with remaining olive oil mixture and top with a dusting of cheese.
Ingredients:
2 medium russet or red potatoes
1/4 cup olive oil
1 teaspoon rosemary
salt and pepper
1/4 cup grated Sartori Rosemary and Olive Oil Asiago
Preparation:
1. Using a sharp knife, cut vertical slices about half a centimeter about into the potatoes. The slices should go to the base of the potato, but not all the way through.
2. Place potatoes in a baking dish so that they are not touching.
3. In a small bowl, mix olive oil, rosemary, salt, and pepper.
4. Brush potatoes with about a 1/3 of the olive oil mixture.
5. Bake potatoes at 400 degrees for 60 minutes, brushing again with the olive oil mixture half way through.
6. Remove potatoes from oven, brush with remaining olive oil mixture and top with a dusting of cheese.