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Hasselback potatoes with parsley pesto recipe
Hasselback potatoes with parsley pesto recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Elevate your potatoes with crispy restaurant-quality spuds topped with fresh parsley pesto.
Ingredients:
  • 6 medium Red Royale potatoes, halved lengthways
  • 60ml avocado oil
  • 25g parmesan
  • 250g pkt Cocktail Truss Tomatoes
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml basil leaves
  • 40g pepitas
  • 1 small garlic clove
  • 1 avocado, stoned, peeled, chopped
  • 1 lemon, juiced
Instructions:
  • Preheat the oven to 220°C. Line a large roasting pan with baking paper. Slice each potato half thinly, stopping at the chopsticks to prevent cutting all the way through. Arrange them flat-side down in the pan. Drizzle with oil, season, and roast for 40 mins until golden and tender.
  • Sprinkle the potato with a generous tablespoon of the flavorful Parmesan cheese. Add the tomatoes to the roasting pan and roast for 10 minutes, or until the tomatoes start to collapse and the potato turns perfectly crisp.
  • In a food processor, combine parsley, basil, pepitas, garlic, and the rest of the parmesan. Pulse until finely chopped. Add avocado, lemon juice, remaining oil, and 2 tablespoons of water. Blend until smooth and well mixed.
  • Serve the potato mixture with a drizzle of fresh parsley pesto.

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