These Hasselback Potatoes with Hazelnut Pesto are crispy, savoury, delicious and so much fun to eat. They look beautiful and are perfect for sharing with guests.
The hasselback style may look a bit intimidating, but is actually very simple to create. Most importantly, you need a sharp knife. This will not only make the whole process easier and faster but also a lot safer. If you are reasonably confident with your knife skills, then you can just slice the potatoes without cutting all the way through. For anyone who is not super confident with using their knife (yet), I found it really helpful to place a wooden skewer or chop stick on either side of the potato when I learnt how to cut hasselback style. This way, the chop stick will stop you from cutting all the way through and you’ll have very evenly cut potatoes.
In this recipe, I used a mortar and pestle to make the pesto. I love the more rustic and chunky look of this pesto together with the hasselback potatoes. However, feel free to use a blender or food processor to make the pesto if you don’t have a mortar and pestle or are not up for this more physical method.
If you’re looking for more delicious potato recipes, make sure to also check out these:
I hope you enjoy this recipe. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
Hasselback Potatoes with Hazelnut Pesto
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- 1 kg potatoes
- 1/2 tbsp olive oil
- 1/2 tsp salt flakes
- 15 g parsley leaves
- 25 g basil leaves
- 40 g toasted hazelnuts (use store bought or toast hazelnuts at 160°C fan for 10 minutes)
- 1/2 small lemon
- 15 g olive oil
- salt to taste
- Preheat the oven to 180°C fan.
- Wash the potatoes. To cut the potatoes, hasselback style, place the potato in between two chop sticks or wooden skewers. With a sharp knife evenly slice the potatoes while stopping once the knife reaches the chop sticks.
- Place the cut potatoes onto a baking tray lined with baking paper or a silicon mat. Drizzle olive oil on top of the potatoes and season them with flaky salt.
- Bake the potatoes for 1h at 180°C fan. Then, increase the temperature to 200°C and bake for another 10 minutes to get the potatoes more crispy.Once baked, serve the potatoes with the hazelnut pesto.
- Add the parsley, basil and hazelnuts into a mortar and pestle. Crush them until they're in small pieces.
- Now, add the juice and zest of 1/2 lemon and the olive oil. Keep grinding the ingredients until a rough paste forms.
- Season the pesto with salt.
- Alternatively, add all the ingredients into a food processor and pulse until a rough paste forms.