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Hasselback Potatoes


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•1 large baking potato, washed and dried
• 2 tsp Pasolivo Rosemary Olive Oil
Pasolivo Truffle Sea Salt, to taste
• Freshly ground pepper, to taste
• Parmesan cheese, to taste
Preheat oven to 425°. Slice potato about 2/3 way down, crosswise, into 1/4 inch slices. Do not cut all the way to the bottom of the potato. Place the potato on a foil-lined baking pan. Rub whole potato with 1 tsp Pasolivo Rosemary Olive Oil. Sprinkle with Pasolivo Truffle Sea Salt. Bake for 35 minutes. Using hot pad, remove the potato and gently squeeze at the base of the hot potato to help open it up. Brush with the additional 1 tsp of Pasolivo Rosemary Olive Oil and sprinkle with additional Pasolivo Truffle Sea Salt to get between the layers. Bake an additional 20-30 minutes, until potato is tender. Sprinkle with black pepper, grated parmesan cheese, and additional Pasolivo Truffle Sea Salt as needed. Drizzle with Pasolivo Rosemary Olive Oil.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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