These Roasted Green Chili Hasselback Potatoes are what happens when comfort food gets a little fancy without trying too hard. Crispy golden edges, buttery-soft centers, and layers of green chili flavor make every bite ridiculously satisfying. The sliced potatoes soak up all that rich olive oil goodness while roasting into crispy little potato fans that somehow feel both rustic and restaurant-worthy. They’re cozy enough for a snowy Colorado dinner, but impressive enough to steal the spotlight at a holiday table. Honestly? You may start making these “for the family” and quietly realize you ate half the pan yourself standing at the stove.

I N G R E D I E N T S :

• 8 medium red new potatoes
• 1/2 cup Rocky Mountain Olive Oil Green Chili Fused Olive Oil
• 2 teaspoons kosher salt
• fresh ground pepper to taste
• 1 cup grated cheddar (optional) or any other melting cheese of your choice
• 1 tablespoon fresh chopped chives for garnish

I N S T R U C T I O N S :

1. Preheat the oven to 400 F.
2. Set each potato in to 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.
3.  Pour the Green Chili Olive Oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it 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.
4. Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20minutes until fully tender and golden brown.
5. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.