Pesto and Sundried Tomato Hasselback Potatoes

Pesto and Sundried Tomato Hasselback Potatoes

Thin accordion slices crisp at the edges while pesto and tangy tomatoes seep into every cut.

Total 1 hr 10 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Russet potatoes are sliced into thin fans, roasted until the edges crackle, then drizzled with basil pesto and studded with chopped sundried tomatoes. The result is a side dish that's part crispy potato chip, part tender baked potato, finished with a bright, herby punch. It works well alongside roast chicken or grilled fish, or as a shareable appetizer.

Ingredients

  • 4 russet potatoes, scrubbed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup basil pesto
  • 1/3 cup sundried tomatoes, chopped
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh basil, thinly sliced, for garnish

Method

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. Place a potato on a cutting board and make thin, parallel slices across the top, cutting about three-quarters of the way through and stopping before the bottom so the potato stays intact. Space cuts about 1/8 inch apart. Repeat with remaining potatoes.

  3. Arrange the potatoes cut-side up on the baking sheet and brush olive oil generously over the tops, working it between the slices. Season with salt and pepper.

  4. Roast the potatoes until the edges are golden and the slices have fanned open, about 45 to 50 minutes.

  5. Remove the potatoes from the oven and spoon pesto over each, working it down between the slices with a small spoon or knife.

  6. Scatter the chopped sundried tomatoes and parmesan cheese over the potatoes, tucking some between the slices.

  7. Return the potatoes to the oven and bake until the cheese is melted and the potatoes are fully tender when pierced with a knife, about 5 minutes.

  8. Garnish with fresh basil and serve warm.

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    Pesto and Sundried Tomato Hasselback Potatoes

    Russet potatoes are sliced into thin fans, roasted until the edges crackle, then drizzled with basil pesto and studded with chopped sundried tomatoes. The result is a side dish that's part crispy potato chip, part tender baked potato, finished with a bright, herby punch. It works well alongside roast chicken or grilled fish, or as a shareable appetizer.

    1 hr 10 min 4 servings 320 cal

    Ingredients

    • 4 russet potatoes, scrubbed
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/3 cup basil pesto
    • 1/3 cup sundried tomatoes, chopped
    • 1/2 cup grated parmesan cheese
    • 2 tablespoons fresh basil, thinly sliced, for garnish

    Method

    1. 1

      Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    2. 2

      Place a potato on a cutting board and make thin, parallel slices across the top, cutting about three-quarters of the way through and stopping before the bottom so the potato stays intact. Space cuts about 1/8 inch apart. Repeat with remaining potatoes.

    3. 3

      Arrange the potatoes cut-side up on the baking sheet and brush olive oil generously over the tops, working it between the slices. Season with salt and pepper.

    4. 4

      Roast the potatoes until the edges are golden and the slices have fanned open, about 45 to 50 minutes.

    5. 5

      Remove the potatoes from the oven and spoon pesto over each, working it down between the slices with a small spoon or knife.

    6. 6

      Scatter the chopped sundried tomatoes and parmesan cheese over the potatoes, tucking some between the slices.

    7. 7

      Return the potatoes to the oven and bake until the cheese is melted and the potatoes are fully tender when pierced with a knife, about 5 minutes.

    8. 8

      Garnish with fresh basil and serve warm.