Peruvian Onions

WTF Do I Do With
LIV Organic™ Russet Potatoes ?!

‐ Cheddar & Rosemary Hasselback Potatoes ‐

4 LIV Organic Russet Potatoes, washed and patted dry

2 tbsp butter, melted

1 tbsp olive oil

4 tsp fresh rosemary, chopped

¼ tsp salt

¼ tsp pepper

¼ tsp garlic powder

1 cup mild Cheddar cheese, shredded


Prep Time: 15 min

Cook Time: 1 hour

Servings: 4

1Preheat oven to 425º F.

2Place a potato in between two wooden spoons. Using a sharp knife, slice the potatoes crosswise about ⅛" thick. The spoons will prevent the knife from cutting through the potato completely. Continue slicing the entire length of the potato. Repeat slicing the remaining potatoes.

3Set potatoes on a baking sheet. Set aside.

4In a small bowl, combine butter, olive oil, rosemary, salt, pepper, and garlic powder. Brush the tops and sides of each potato slice with the butter mixture.

5Bake potatoes for 1 hour or until tender with crisp tops. Brush the remaining butter mixture, and sprinkle cheese over the top.

6Bake for a few minutes or until cheese has melted. Serve immediately. Enjoy!

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