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!
Don Odiorne
Thanks for adding the pesto to this recipe, I often make the accordian style potatoes for company or taking to special dinners like Thanksgiving or Easter. But adding the fresh green on top would be an easy last minute addition to give the spuds extra zing! February is Potato Lovers Month, so perfect for a Valentine’s Day dinner when combined with a big juicy steak or sauteed prawns.
Julie Laulett
If you’re allergic to cashews, what do you think would taste good as a substitute?
joythebaker
walnuts!
Dana B
wow! this looks awesome! never would have thought of cashews. these look wonderful!
Faith
I’m pretty sure I’ve commented to this recipe before, but I just made them yet again for a small dinner party last night, and as always, they were a gigantic hit. I’ve subbed in sunflower seeds for the cashews, and it was delicious (and less expensive), but I’ve also used cashews, almonds, and pine nuts. All were fabulous! I love the way that using spinach pushes the lemon and garlic into the forefront of the flavor profile. Also, I was wondering: is it necessary to stuff garlic between the slices? It makes for SUCH a long prep time — do you think the potatoes would crisp up properly if I did that?
Reagan
Wowza! This was awesome and my new favorite way to eat/make baked potatoes!
Thanks Joy!! You rock-n-roll!!
Kristen Hess
these look simple and delicious! and the PESTO! what a great idea for topping buttery, roasted potatoes with..MUST TRY!
A Hint of Garlic
Joy
You would be so proud of us, we’ve added our own twist with crispy parmesan Hasselbacks
https://ahintofgarlic.wordpress.com/2011/09/18/hasselback-potatoes/