6 medium potatoes

1/2 cup of D'Olivo Wild Mushroom & Sage Infused Olive Oil

2 teaspoons kosher salt

fresh ground Tellicherry Peppercorns to taste

(optional) 1 cup of grated cheddar cheese



Cut potatoes into wedges or fries.

Pour the D'Olivo Wild Mushroom & Sage Olive Oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.

Bake for 20 minutes or until edges are golden brown. If adding cheese - sprinkle the cheese and bake until cheese is melted.

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