Hasselback Garlic Potatoes

Hasselback Garlic Potatoes are an easy side dish that pairs perfectly with any meal. These potatoes are tossed in avocado oil, garlic, and a blend of delicious spices, then roasted in the oven to achieve that crispy but soft texture.

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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.

Potatoes

mini potatoes
rosemary
garlic
avocado oil
salt
pepper

Pesto sauce

spinach
bail
sunflower seeds
garlic
olive oil
salt
pepper

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!

Possible Substitutions

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!

Hasselback Garlic Potatoes

Hasselback Garlic Potatoes an easy side dish that pairs perfectly with any meal. These potatoes are tossed in avocado oil, garlic, and a blend of delicious spices, roasted in the oven to achieve that crispy but soft texture.

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

45 minutes

Author - Hannah

Ingredients

Hasselback Potatoes

10-12 mini potatoes, I used yellow.
3 Tbsp avocado oil
1/2 tsp pepper
1/4 tsp salt
1 Tbsp dried rosemary
2 tsp minced garlic

Nut-Free Pesto Sauce

2 cups spinach
2 cups basil
1/4 cup sunflower seeds
1 Tbsp garlic
4 Tbsp olive oil
1/4 tsp salt
1 tsp pepper

SCALE:

YIELDS:

4 servings

Directions

Hasselback Potatoes

Preheat oven to 425F and line a baking sheet with parchment paper.
Prepare potatoes by washing and scrubbing with fruit soap and a brush to remove any dirt that was left behind.
Place potatoes on a cutting board and start cutting them 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 garlic sauce.
In a small bowl, combine avocado oil, pepper, salt, rosemary and minced garlic. Mix with a whisk or fork until well incorporated.
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. (see below)
After the 25 minutes are done on the potatoes, remove from the oven and carefully brush the potatoes in the avocado oil mixture once more. You may need to add 1 tbsp more of avocado oil if it’s too thick. You want to get in between the slices of potato for maximum flavor.
Place the potatoes back in the oven for an additional 20-25 minutes.
Remove and allow to cool for a few minutes.

Nut-Free 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.