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?
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
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!
Mary at n00bcakes
Wow, those look delicious on top of being down-right pretty. That’s a great color to add to a potato! I like the sound of these flavors; this is something I’ll definitely have to try. ^_^
Monique
I LOVE these potatoes! Easy way to slice them is to put the potato into a big spoon. My trusty wooden spoon always does the job when using small potatoes, but any will do. Then just slice till your knife hits the sides of the spoon! It will leave the bottom intact. Easy peasy, make all your guest think you are a genius… Love your blog Joy!
Shauna
I had these potatoes in a fancy restaurant once (thank heavens I wasn’t paying!), but couldn’t figure out how to make them at home. Thanks for posting the recipe – I’m definitely giving them a try!
Jessica @ How Sweet It Is
I absolutely love these potatoes, but the idea of the spinach pesto is amazing!
Holly B @ Recipes from a Normal Mum
These look fab. Time to embrace the carbs methinks! Sod this January detoxing… so dull.
selina
holy yum! these look delicious i am definitely putting them into my meal plan!
Lauren at KeepItSweet
i’ve never seen potatoes like that! the cashew pesto sounds amazing
Emma
Did you know Hasselback potatoes origins from Sweden and the famous restaurant Hasselbacken in Stockholm? In Sweden we usually skip the garlic and put some dried bread crumbs on top. Delicious as well. But I’m definitely gonna try your version as well, Joy!
Krafted by Kelly
This looks so delicious! Mmm! I’m totally with you about the garlic breath sharing. Must be done.
Ag Pe
It looks great! Tasty!
Suzie
Those are some gorgeous potatoes, even in the raw. I’ve got a veggie box delivery today and now I know what I’m making for dinner! Yay! Thanks!
Jessica's Dinner Party
This post matches your blog’s color scheme! I like!
Amy @DYKTMP?
I’ve seen hasselback potatoes before but never tried them. This may be the incentive to try it. I love pesto! ps If you haven’t already, I would love to some tips for taking pictures of food. I SUCK AT IT! And you’re so good!! Help!
My Kids Mom
The Pioneer Woman has been giving tips on food photography: http://thepioneerwoman.com/photography/2011/01/ten-important-things-ive-learned-about-food-photography/
Amy @DYKTMP?
I’ve been reading those but I can use all the help I can get!
Elle (Bromography)
Who knew?!? Thanks for sharing this interesting twist on simple baked potatoes. These will look really great at my next dinner party.
Jessica @ bake me away!
David Hasselhoff potatoes? (sorry, I need to go to sleep.) These have also been missing in my life and I need to fix this stat.
Adrianna from A Cozy Kitchen
I kid you not, I read the title the same exact way. Which basically means I also need to go to sleep. Amen for green thangs!