Joy the Baker

Hasselback Potatoes with Spinach Cashew Pesto

January 12, 2011


Did you know that if you fancy slice potatoes and roast them with butter and oil they’re called Hasselback Potatoes?

Holy heck.  How did I not know this was a life option?

pesto collage

Did you know you could pulverize all this stuff with a machine and turn it into pesto?

Did you know that if you drink three Irish Coffees with dinner you’ll feel like a maniac?

Did you know that if it’s freezing cold and you’re riding your bike by the beach you can totally just stop at the mall and buy a jacket… and a scarf… and a cute new pair of underwear… and a few new tops?

True… all of these things.


This is a super classy way to enjoy potatoes.  It’s so easy too!


Slice into potatoes and shove fresh garlic in em.


Cover them in butter, oil and salt.


After an hour of roasting and basting, the potatoes are tender and buttery with a crisp, crunchy skin.

So delicious!!

I would like to suggest enjoying one yourself and forcing your boyfriend to eat one as well.  Doesn’t matter if he’s hungry or not.  Garlic breath needs to be shared.


I’m obsessed with green things right now.

Spinach and lemon and roasted cashew nuts make up this pesto.  It’s fresh and bright and… I’ve run out of food words… just enjoy this.


Lunch.  Dinner.  Healthy and delushious.

Hasselback Potatoes with Spinach Cashew Pesto

inspired by The Purple Foodie

Print this Recipe!

For the Potatoes:

4 russet potatoes

4 garlic cloves

4 tablespoons unsalted butter

coarse sea salt

3 tablespoons olive oil

Preheat oven to 425 degrees F.

Thinly slice garlic cloves.  Set aside.

Rinse and scrub potatoes well.  We’re keeping the skin on so it’s gotta be clean.

Slice a thin layer off of the bottom of the potatoes.  This will give them a solid base to rest on to get sliced.  Slice into the potatoes but not completely through them.  Slice potatoes, creating very thin rounds connected at a base.  Slide garlic slices in between potato slices.  You might  actually need to shove them in… the potato might be pretty tight.  Just be careful not to tear the bottom.

Place potatoes on a baking sheet.  Generously sprinkle potatoes with salt.  Top each potato with one tablespoon of butter.  Drizzle with oil.  Bake for 1 hour or until tender on the inside and crisp on the outside.  Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan.  This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes.  Top with spinach pesto and serve.

For the Pesto:

2 loosely packed cups of spinach

2 garlic cloves

1/4 cups roasted cashews

2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest

1/3 cup freshly grated Parmesan cheese

salt and pepper to taste

1/3 cup olive oil

Place garlic cloves, spinach, nuts, lemon juice, zest and Parmesan cheese in the bowl of a food processor.  Blend until spinach is broken down and, whiles still blending, slowly pour in the olive oil.  Turn off food processor, taste and add salt and pepper as needed.   Serve over potatoes… or pasta!

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