Red Pesto Hassels
I love hasselback potatoes! Perfectly tender inside with crispy, crusty flavourful bits on those gorgeous slices. I whisked up a super simple red pesto oil that I basted them with throughout their cook time. So divine!
PREP TIME
15 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
13
Serves: 2 - 4
Ingredients
- 4 whole4 whole4 whole Yellow Potatoes, Medium Sized
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 3 cloves3 cloves3 cloves Garlic, crushed
- 1 whole1 whole1 whole Shallot, halved
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil, More if needed
- 1 Tbsp1 Tbsp1 Tbsp Sun Dried Tomato Pesto (click for recipe), Any store-bought red pesto will do.
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, Plus seasoning throughout. See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Grana Padano Cheese
- 1 whole1 whole1 whole Parsley, finely chopped
Pesto Oil
Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 F
- If your potatoes are really round, slice a small bit off of one side that will allow them to lay flat for safe slicing. Slice your potatoes from one end to the other, leaving a little space at the ends to keep them secure. Slice as close together as you can and be careful not to slice completely through. I did this without any tips or tricks, but, I've seen people use two wooden spoons on the opposite sides of their potatoes to keep them from being able to slice right through. Once your potatoes are sliced like little accordions, get them on to a parchment lined baking sheet with the sliced sides up and poke the bottoms with a fork a couple of times to ensure they cook through. Arrange your garlic cloves & halved shallot on the tray as well. Brush the potatoes with the Tbsp. EVOO and season each one with salt.
- Bake your potatoes for 35 minutes.
- Whisk together the EVOO, pesto, pep flakes, salt, and a few good cracks of black pepper. Don't worry if it isn't emulsified together, mine wasn't either.
- Get the tray on to a wire cooling rack. Use a basting brush to brush each potato with the pesto oil. Do your best to nestle the brush between your potato slices to make sure the insides get that gorgeous oil / flavour. Return them to the oven for 15 minutes, remove, and rebaste with the oily pesto. Continue another 15, remove, baste again, and use your basting brush / fingers (carefully) to fan out your slices as best you can. Season with with a pinch of salt again and return them to the oven for another 5 - 10 minutes until tender with some nice charring.
- Remove and set on to your cooling rack. Season once again with a little pinch of salt. Serve them up with a generous amount of finely shredded grana padano & fresh parsley. ENJOY!
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About This Recipe
Show nutritional information
Coconut Free Gluten Free Grain Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 667 |
| Fat: | 43 g |
| Carbohydrates: | 55 g |
| Protein: | 23 g |
| Cholesterol: | 49 g |
| Sodium: | 912 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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