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.
40gtoasted hazelnuts(use store bought or toast hazelnuts at 160°C fan for 10 minutes)
1/2small lemon
15golive oil
salt to taste
Instructions
Hasselback Potatoes
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.
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.
Keyword basil, hazelnuts, parsley, potatoes
Nutrition Facts
Hasselback Potatoes with Hazelnut Pesto
Amount Per Serving (190 g)
Calories 203Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 0.9g6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.7g
Cholesterol 0mg0%
Sodium 222mg10%
Potassium 1017mg29%
Carbohydrates 31.5g11%
Fiber 4.8g20%
Sugar 2.1g2%
Protein 3.9g8%
Vitamin A 452IU9%
Vitamin C 26mg32%
Calcium 55mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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