Experience the delightful combination of crispy Hasselback potatoes with rich pesto and tangy sundried tomatoes. These potatoes serve as a versatile side dish or a tasty standalone meal. The dish is easy to prepare and can be adjusted to fit various dietary preferences. These Pesto and Sundried Tomato Hasselback Potatoes offer a flavorful twist on a classic recipe, providing a new culinary experience filled with texture and savory tastes.

Ingredients

• 4 medium potatoes
• 1/4 cup pesto sauce
• 1/4 cup sundried tomatoes, chopped
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and dry the potatoes. Make thin slices along each potato, being careful not to cut all the way through.
3. In a bowl, mix the pesto sauce with the chopped sundried tomatoes.
4. Carefully spoon the pesto mixture into the slices of the potatoes.
5. Place the potatoes on a baking sheet and drizzle them with olive oil.
6. Bake for 45 minutes or until the potatoes are crispy on the edges and cooked through.
7. Let cool slightly before serving.

Keywords: Crispy, Savory, Flavorful, Side Dish, Vegetarian

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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