Hasselback Garlic Potatoes
Those of you who have been following me for awhile know that I have the biggest sweet tooth. Whether that’s sweets for breakfast, snacks or after dinner, I am always baking up something sweet and delicious. Now that I am home full-time, I have a lot of extra time to work on savory dishes to share with you guys!
I am pretty sure this is one of my favorite savory recipes to date on the blog.
These mini Hasselback Potatoes are not only so tasty and flavorful, but they are beautiful to look at too. I may a true foodie for thinking potatoes are beautiful, but trust me, if you give these a go you will think the same.
Ingredients in hasselback potatoes
Hasselback potatoes dipped into a creamy garlic pesto is a combo that I didn’t know I needed until now. This pesto sauce is vegan as it’s made with no dairy products, and completely nut-free. I used sunflower seeds, instead of pine-nuts and blended them with spinach and fresh basil.
- mini potatoes
- avocado oil
- sunflower seeds
- olive oil
How to make hasselback potatoes
Do not be intimidated by the design of these potatoes, they are really easy to make and stress free!
To start, preheat the oven to 425F and line a baking sheet with parchment paper. Then, wash and scrub your potatoes really well to remove any dirt that was left behind.
On a cutting board, start by making thin slices in the potatoes all the way across, but not all the way through. You want to cut only about 3/4 of the way down.
Set potatoes aside while you make the pesto garlic sauce.
In a small bowl, combine avocado oil, pepper, salt, rosemary and minced garlic. Mix with a whisk or fork until well incorporated. Then dip the tops of each potato into this mixture and set on the baking sheet.
Bake the potatoes for 25 minutes. In the meantime, make the pesto sauce.
In a food processor or blender, combine spinach, basil, sunflower seeds, garlic, and salt + pepper and blend for 1-2 minutes or until ingredients are well broken down and create a creamy dipping sauce.
After the 25 minutes are done on the potatoes, remove from the oven and carefully coat the potatoes in the avocado oil mixture once more. You may need to add 1 tbsp more of avocado oil if it’s the spices are too thick. Place the potatoes back in the oven for an additional 20-25 minutes. Remove and allow to cool for a few minutes.
Dip the potatoes into the basil sauce, and enjoy!
In this recipe I used sunflower seeds. Most, if not all, pesto recipe call for pine-nuts. My boyfriend is allergic to pine-nuts so instead I used sunflower seeds. This does give the pesto a bit of a tart taste, but I don’t notice to too much differently. Feel free to use pine-nuts if you want like traditional pesto.
I used avocado oil for the potatoes and olive oil for the sauce. I did this because the smoke point for the avocado oil is much higher than olive, meaning it can withstand the high heat.
Be sure to give this one a go, and don’t forget to tag me if you try it!