• 1 ½ pounds petite gold potatoes
  • 6 tbsp. Fresh Harvest Garlic olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tbsps. minced fresh basil leaves
  • 1 tbsp. minced fresh chives
  • 1 tbsp. minced fresh parsley leaves


Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Place potatoes in a single layer, cut side up, onto prepared baking sheet. Drizzle with 2 tbsps. garlic olive oil; season with salt and pepper. Place into oven and bake until tender and crisp, about 45-50 minutes. In a small bowl, combine remaining garlic olive oil, basil, chives, and parsley. Season with salt and pepper. Serve potatoes immediately, drizzled with olive oil mixture.

Fresh Harvest Tasting Room Olive Oil and Balsamic

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