Mini Hasselback Potatoes with Sun-Dried Tomato Pesto

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

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pepper, salt, thyme, rosemary, parsley, sun dried tomatoes, garlic olive oil
This photo is missing 6 red potatoes

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.

chopped herbs
sun dried tomatoes
sun dried tomato pesto
sun dried tomato pesto mixed

Pro tip:

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.

hasselback potatoes not roasted
before roasting

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.

hasselback potatoes roasted
after roasting

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 hassselback potatoes with sun-dried tomato pesto
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mini hassselback potatoes with sun-dried tomato pesto

Mini Hasselback Potatoes with Sun-Dried Tomato Pesto

  • Author: Handy Chef
  • Prep Time: 10 minutes
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


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


  1. 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).
  2. 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!!!


  1. Sharon says:

    This is a beautiful delicious 😋 dish. It pairs well with any meat cuts.


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