Hasselback Potatoes with Pesto
It is a delicious and easy way to elevate your weekly potato dish for the Christmas season or any occasion. They are simply potatoes that have been thinly sliced, seasoned, and baked until crispy.
Ingredients
Hasselback potatoes:
- 2 large potatoes
- 1/3 cup olive oil
- 1 bunch thyme fresh leaves
- kosher salt sprinkle
- black pepper sprinkle
Homemade Pesto:
- 3/4 cup pine nuts
- 3 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups olive oil
- 2 cups basil leaves
Serve with:
- 3 large kale handful, chopped
- 2 small red onion
- 1 1/2 cups black beans drain and rinse; cooked
- 2 cups cherry tomatoes
Instructions
Bake the Hassleback potatoes:
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Wash and slice lightly the potatoes; brush with olive oil, sprinkle with kosher salt and black pepper, and top with thyme.
- Line them in a prepared baking tray and bake them in a preheated oven for 30 minutes. Set them aside.
Meanwhile, prepare the pesto:
- In a food processor, pulse until combine the lemon juice, pine nuts, garlic, kosher salt, and black pepper pulse until the nuts are well chopped.
- Then add the basil leaves and olive oil and pulse them again until everything is combined; transfer into a clean bowl.
Now, prepare the serving:
- Thinly slice the onion and cherry tomatoes then transfer them to a mixing bowl
- Toss to combine with kale and beans, drizzle with olive oil, and sprinkle with kosher salt and black pepper.
- Around the baked Hassleback potatoes arrange the seasoned onion, tomatoes, kale, and beans.
- Bake them for 20 minutes or until the potatoes are crispy.
Serve and enjoy!
- Serve warm and drizzle with prepared pesto over the baked potatoes, onion, tomatoes, kale, and beans.
Nutrition
Calories: 10092kcalCarbohydrates: 249gProtein: 64gFat: 1011gSaturated Fat: 135gPolyunsaturated Fat: 135gMonounsaturated Fat: 703gSodium: 1365mgPotassium: 6422mgFiber: 57gSugar: 29gVitamin A: 21332IUVitamin C: 423mgCalcium: 808mgIron: 30mg
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