Pesto and Sundried Tomato Hasselback Potatoes

Elevate your potato dish with layers of pesto and sundried tomatoes, creating a crispy and flavorful side.

Ingredients

• 4 medium potatoes
• 1/4 cup pesto
• 1/4 cup sundried tomatoes, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut thin slices into each potato, stopping just before cutting all the way through. Use chopsticks or spoons on each side of the potato to guide the knife.
3. Brush each potato with olive oil, ensuring it gets between the slices.
4. Place the potatoes on a baking sheet lined with parchment paper.
5. Sprinkle salt and black pepper generously over the potatoes.
6. Bake in the preheated oven for 45 minutes or until potatoes are tender and edges are crispy.
7. Remove from the oven and carefully spread pesto between the slices of each potato.
8. Sprinkle the sundried tomatoes into the potato slices as well.
9. Return the potatoes to the oven and bake for an additional 15 minutes until heated through and crispy.
10. Remove from oven and sprinkle with grated Parmesan cheese.
11. Serve hot as a side dish or an appetizer.

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