When I tell you these are delicious, believe me!! The pesto is a perfect accompaniment for these. If you’re looking for a fun new way to enjoy potatoes, this is a must-try.
Watch me make Mini Hasselback Potatoes with Sun-Dried Tomato Pesto here
THERE’S GARLIC HIDING UNDER THE PARSLEY IN THE PHOTO!!!
About the pesto
I did not season with salt or pepper, this is purely optional but I did make sure to season my potatoes well. Make sure you chop up your herbs pretty small so they mix together into the pesto.
Cut the bottom part of each potato off so that each Hasselback has something to rest on while laying on the baking sheet. Doing this step provides a better chance for the layers to lay slightly open allowing the hot air to flow while they’re baking.
How to slice the potatoes
Before you really dive into the recipe there are a few things you should know about making Hasselback Potatoes. The most important thing to note is how to slice the potatoes to get that iconic shape. When cutting you have to be very careful and intentional about each slice, pace yourself. If it’s your first time making these, take it very slowly, its extremely easy to cut right through. If you’re having difficulty with knowing how far down to cut, start off by cutting three-quarters of the way down. After you have finished one potato see if the layers are easy to peel back but BE GENTLE; I cannot stress enough, this is a delicate process.
If you find that the layers are not easily peeled back you may need to go back and cut each slice a little deeper.
A quick note about this meal
If you created slightly thicker pieces, you can easily pull each one apart and use your pesto as a dip. Alternatively, spoon the pesto over the top of each potato and enjoy it this way. Both options are equally delicious. These serve as a great side dish for chicken, fish, any other meat or vegetables alike.
Mini Hasselback Potatoes with Sun-Dried Tomato Pesto are a must-try; they’re full of flavor and the pesto is like an elevated ketchup!
6 small red potatoes
1/3 cup sun-dried tomatoes in oil
1/4 cup olive oil
1 clove garlic
1 sprig fresh rosemary
4 sprigs fresh thyme
1 sprig fresh oregano
salt and pepper to taste for potatoes
more oil for brushing
- Preheat oven to 415 degrees. Cut off the bottom of each potato leaving a flat surface on both pieces. Slice each red potato, leaving the bottom intact. Be careful not to slice all the way through. Brush each potato with olive oil on the surface and in between the layers. Lay each bottom piece on a baking sheet. Place one Hasselback on top of each bottom piece and gently spread the layers open. Sprinkle with salt and pepper. Bake for 35-40 minutes or until tender(they may need an extra brushing of olive oil halfway through if they look extremely dry).
- Make pesto while potatoes cook-Combine, garlic, sun-dried tomatoes, and olive oil in a food processor and pulse until smooth. Chop herbs until fine, add herbs to pesto.
Be very careful when slicing your potatoes!!!
MORE FUN SIDE DISHES!!!