Did you know that if you fancy slice potatoes and roast them with butter and oil they’re called Hasselback Potatoes?
Holy heck. ย 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. ย 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. ย Doesn’t matter if he’s hungry or not. ย 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. ย It’s fresh and bright and… I’ve run out of food words… just enjoy this.
Lunch. ย Dinner. ย 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. ย Set aside.
Rinse and scrub potatoes well. ย We’re keeping the skin on so it’s gotta be clean.
Slice a thin layer off of the bottom of the potatoes. ย This will give them a solid base to rest on to get sliced. ย Slice into the potatoes but not completely through them. ย Slice potatoes, creating very thin rounds connected at a base. ย Slide garlic slices in between potato slices. ย You might ย actually need to shove them in… the potato might be pretty tight. ย Just be careful not to tear the bottom.
Place potatoes on a baking sheet. ย Generously sprinkle potatoes with salt. ย Top each potato with one tablespoon of butter. ย Drizzle with oil. ย Bake for 1 hour or until tender on the inside and crisp on the outside. ย Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. ย 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. ย 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. ย Blend until spinach is broken down and, whiles still blending, slowly pour in the olive oil. ย Turn off food processor, taste and add salt and pepper as needed. ย Serve over potatoes… or pasta!
260 Responses
I feel like putting a couple of these in my bra and wearing them close to my heart they are that fantastic! (And they might help me score into the bargain…who needs silicone! ;) ). Did you know that if you put your spuds (Aussie word for potatoes…) in a serving spoon when you slice them that the odds of slicing straight through the potato and hurling them across the room to join their fellow slivered mangled brethren are significantly reduced? Cheers for this inspired and scrumptious recipe :)
Has anyone tried making these on the BBQ??
These were amazing – new favourite way to eat potatoes fo sho.
MMMM, makes water running in my mouth. It’s so lively described, that one can just smell the potatos beeing baked in the oven. And with the pesto, MMMMMM :>
I mean, i’m not a potato lover, but with your description, one BECOMES a potato fan ;)
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.
If you’re allergic to cashews, what do you think would taste good as a substitute?
walnuts!
wow! this looks awesome! never would have thought of cashews. these look wonderful!
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?
Wowza! This was awesome and my new favorite way to eat/make baked potatoes!
Thanks Joy!! You rock-n-roll!!
these look simple and delicious! and the PESTO! what a great idea for topping buttery, roasted potatoes with..MUST TRY!
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/
Oooh, you’ve just reminded me of a recipe my mom used to make – it’s a variation on hasselback potatoes, but she puts soup mix in the crevices along with the garlic and butter. Sooo good – crusty and salty and buttery. Gotta make that this weekend, especially with your pesto.
I can’t wait to try this tonight! I’ve been seeing these hassleback style potatoes around a lot recently, but none as yummy as this. I included it (and you) in my weekly menu: https://www.ourlifestyled.com/2011/09/menu-monday-on-world-wide-web.html
Thanks for the yumminess!
This is something I will have to try out.
Carbs, butter, garlic and salt?
What’s not to like?
love love loving this idea! how have i never seen potatoes done this way?
i bookmarked and even mentioned it in my latest link love to remind myself! thank you!
https://mylittleartichoke.blogspot.com/2011/09/link-love-v14.html
I made these last week and I’ve already made them twice since! I had to swap fresh spinach for frozen the first time and I only had almonds, no cashews, but it was still amazing. Baked potatoes are so boring…thanks for an easy, exciting alternative. AND somehow, buried in my own baking addiction, I have been slacking on non-dessert foods and had totally forgotten about the easy, fresh, garlickey wonder of pesto. Now I remember! Thanks.
perfect!
Thank you, it will be repeated, no doubt :)
These were INCREDIBLE!! I had to omit the cashews (allergy) but otherwise did everything exactly the same, and we were in an amazing garlicy pesto, roasted spud heaven…Although I’m pretty sure the people beside me in my yoga class that night were not as impressed with my garlicy-ness :)
It’s super hot today, so going to try out the whole wheat flat bread + dip + smoked salmon (+ pinot) for an easy light dinner.
Thank you for all you do!!
Love the pesto – especially the spinach to make it that beautiful GREEN!!! And, I might add, more nutritious. I like my basil pesto like the next gal but this is a great “other pesto” option. Love the looks of the potato too but I had to stop & think, what does Elizabeth Hassebeck have to do with these spuds. (note: I switch people’s names for things all the time) Cheerio!
that potato is screaming “Add Basa Fillet”. I’ve gotta try this.
what a coincidence, just picked up some potatoes and spinach at the farmers market today. SO making this : )
I just made these and they were amazing! I’ve actually made the pesto a few times and love it, but had to wait until I found some decent kind of baking potatoes to make this happen. Silly Australia has yet to discover the joys of the Russet or jacket potato! Can you believe it? All our potatoes have thin skins. :-(
This looks so pretty! And yummy! I love green things too.
Just made these to go with hot & spicy chicken breasts…they were delicious.
Loved everything about this recipe (and so did my guests). Yum!
I’m a little late in the commenting game, but I just wanted to tell you that this pesto recipe has quickly become a go-to for me. Tonight during pesto-making, I found myself without any cashews but with a ton of pistachios… definitely a worthwhile variation. :)
These potatoes were delicious! And the easiest things to make. I think they could’ve used a little longer in the oven, but I didn’t baste at all so maybe that was the reason. Anyway, my husband may or may not have eaten 2 of these with his dinner, but I can’t say for sure. Thanks, Joy!
These look incredible. I’m not a fan of boring old baked ones, but I really want ones of these – yum!
Actually Hasselback Potatoes (or Hasselbackpotatis in swedish) is a common way to cook potatoes here in Sweden – and soooo delicious too ;) It’s named after the restaurant Hasselbacken in Stockholm were they were made for the very first time.
Thanks for a great blog!
I love tidbits of info like this. Thanks for sharing :)
Made these potatoes a few nights ago paired with a rotisserie chicken and they were simply amazing! I had a thought… these would be great little appetizers once sliced, like little potato bites, I think they’d be a huge hit at any party. Thank for the recipe Joy!
At first I thought ….not sure if I am loving that bright green hue, but then I looked at the ingredients and thought mmm…I am going to give this a whirl. Oh my! The husband and I both had seconds for dinner. Yum. Yum.
Oh my I made these this past weekend and they were so good easy to portion out as well of course I took the lazy route and covered them in a chimichurri spread/sauce I had in the fridge and it was yummalicious thanks for the recipe again.
I can’t wait to try it! As I looooove potatoes and pestos (or is it pestoes?)
congrats on your blog… is a treat for me!
the basil at my grocery store sucks right now, so swapping in spinach is the best idea! i tossed my pesto with bowtie pasta, used it instead of tomato sauce on pizza, and even made these potatoes. brilliant!
THANK YOU for liberating me from the shackles of thinking that “pesto” meant “fresh basil and pine nuts” ! You’ve opened up a whole new world to me
I must admit I had a bit of trouble with these…. My garlic kept popping out of my potatoes and then it was burning and starting the smoke alarm. It was actually pretty amusing. I am not sure how to keep the garlic in. So if you have any tips I would sure appreciate them. Even though I tried to burn down our house these turned out amazing. The potatoes were rich and buttery just like you said. I made a few adjustments to the pesto since I didn’t have all the items needed but it turned out great as well. Thanks for the delicious recipe!!
Try slicing the garlic thinner, and cutting deeper into the potatoes (but not all the way through)
I tried these potatoes for dinner the other night and they were completely delicious. You totally get the flavor of the potato that you lose most of the time in mashed potatoes or even baked potatoes. I also made some sweet potatoes with apples instead of garlic, and broiled some brown sugar and butter on at the very end. They took a little bit longer to bake, and they weren’t quite as healthy (whoops!), but they’re totally worth it :]
Wowee-wee-wee! I made this tonight for my parents and I with a beautiful piece of eye fillet steak and a light salad. Stunning! I’m so impressed by you Joy, seriously awesome stuff.
Look forward to the next installments….but those dark chocolate and orange scones sound pretty freakin’ delectable!
shut. the. f****. up. seriously. I tweaked the pesto a tad (1 extra clove of garlic & no Parmesan) for my vegan tendencies and just about died in potato heaven. I’m vegan but your blog is my cook book. Not all those vegan blogs. They suck. You rock. My 16 month old, husband and I thank you for feeding us! :)
I agree! I love Joy!
I have both kale and chard in the fridge that need to be used pronto, so I think that this pesto (with obvious ingredient swaps) is definitely in my future! Yum!
The potatoes were good…I probably should have cooked them longer but I started dinner too late…but the pesto was seriously lick the bowl, spoon, plate, I can’t believe there isn’t any left deliciousness!!!!
I will be making more of that soon, maybe tomorrow! Would be great on chicken and pasta too.
These potatoes were a huge dissappointment. Not really good at all.
i’m not quite sure how to make potatoes any better…garlic, butter, olive oil, sea salt…roasted to perfection?
I tried the Pesto on Saturday night, with pasto and it was incredible! Who would’ve thunk it! I blanched the spinach for a couple of minutes though and added a little bit of Italian Basil. Thanks Joy :)
Really tasty!
Made these delicious potatoes tonight (without the pesto) and will make often! The garlic flavor was perfect and the little garlic slices tasty and sweet. Thanks so much for this recipe!
Try the pesto on bruschetta. Broil the bread till toasty, slap some of Joy’s pesto on, then sliced tomatos and some romano or parm cheese. Broil again till bubbly and enjoy. Thanks Joy!
YUMMMMYY! Potatoes=happiness. Totally printing the recipe right now. Thanks so much for sharing!
I made these tonight.
*falls over* they are SO good! I was tempted to eat the pesto right off the spoon. I *may* have wiped the excess pesto off the serving spoon with a green bean after. And continued wiping up my husband’s excess pesto with a piece of chicken.
So very delicious. This is one of those ‘I can’t believe something so simple to prepare tastes like THIS’ recipes. I felt like I was eating something from a restaurant. : )
*fainted*
i’m going to eat these now, and i’m going to eat them tomorrow for breakfast, and i’m going to keep eating them until I turn into a hasselback potato covered in spinach cashew pesto.
I adore those plates.
The potato looks yummy as well.
When I saw the bright green pesto and MISread the title, I thought, “Joy must be a Seahawks fan.” But that would be Hasselbeck potatoes. :-)
BIG fan of the blog!
Potatoes, garlic, butter and pesto!! These are all of my favorite things, how did you know?!?
Oh man, this potatoe looks so delicious! I have got to try making potatoes this way. I love the idea of the garlic wedged in between the slices…awesome! I love me some garlic! Thanks for posting this!
Oh my ! These seems so delicious, this is will be one of the side for my pork chops tonight !!!!
Love the pesto, very original, healthy and seems sooo good ! Hope the kids will love it…
I’ll let you know ! :)
These are my favorite potatoes! I’ve always known them as Swedish baked-potatoes. They are so yummy. I love cashews and would like to try thisssssss!
The best tip for making Hasselback potatoes: put the potato in a wooden spoon so you can cut the potatoe but keep the base intact! like this https://3.bp.blogspot.com/_BDJF2eF8z68/TCdhZdPo0nI/AAAAAAAABdo/lUL5rWB-BxI/s320/CIMG4686.JPG
Make these regulary, but then it is a Swedish thing.
best, lisa
What a great tip!
Hey Joyyyyyyyyy!
I just want to say that i love your blog and I have published it on my blog in my blog roll.
I don’t know if I have to get any sort of consent for this? Is it okay if I put it on?
https://coco-pistachio.blogspot.com/p/collection.html
xx
You’ve done it again, Joy! This was my lunch today, and it made everything good.
Just came across your blog on Bloglovin! Very witty and oh so yummy! I have made the hasselbacks a few times with various toppings, but not pesto. Good suggestion. Sprinkled crispy prosciutto is another good one (schmancy bacon bits) or how about caramelized onions with the bacon! Thanks for sharing. Great pics too.
What a great idea! Perfect for a rainy Vancouver evening meal. I am in this crazy herbal cleanse/detox situation so I just used olive oil, subbed soft tofu for the cheese and walnuts instead of almonds. Oh, and rocket instead of spinach. It still worked out! Garlic potato heaven. :)
Oh. Wow. I have to try this at once. I had no idea that you could do this with a potato. Thank you for opening my eyes to these! :o)
A bottle of Malbec while making this, and it still turned out perfect. The lemon and garlic flavors in the pesto were amazing.
One trick I learned when making these is to place the potato between a pair of disposable chopsticks. The chopsticks stabilize them (no need to slice out the bottom unless it’s a really bumpy tater) and also stop your knife from slicing all the way through the po-tah-to :D
I love this!!!
I made this pesto but instead of cashews used those Blue Diamond Smokehouse almonds (also, because of this I didn’t add any extra salt)…it was epic. Your proportions for oil to leaves to nut worked wonderfully and the lemon zest added a nice touch. I will be putting this on my pasta tonight!
Dear Joy,
I couldn’t find the “contact me” button, so I’m just going to post this here.
I have a request, and it would be super ridiculously cool/awesome/amazing if you would consider it. This past summer, I was down in LA and we went to Canters Deli (kind of beside the farmers market), anyways, they have the best Blintz I’ve ever had there, I suggest you try them. In case you were wondering what Blintz are, they’re like crepes rolled up and filled with some sort of cream/cottage cheese filling. Could you make some Blintz for us?
Thanks!
-Nadine
I’m really trying to push myself to eat more vegetarian meals and this recipe would never make me miss meat. I can practically smell that pesto just looking at the picture:) Thanks for sharing!
Is there a finer thing in all the world than a potato? I think not.
This looks really good! That must be butter… or that gorgeous so-green sauce!
Oh my goodness. This recipe looks super delicious! I must try this! Also, your posts are too funny :) I always enjoy browsing through your site!! Thanks for posting!
Lil’ taters – get in my tummy right now!
These look delicious. Thanks so much for the recipe!
You had me a Hasselback… because I couldn’t believe you’d name a potato after the Night Rider… But then I rubbed the sleep from my eyes. :D
*love*
*at*
I tried this last night, but I think the potato I chose was too large. That, or I made the slices too large. Either way, after an hour at 425, the only parts that were soft and fluffy were the end pieces.
But it was late, and I was tired, so I put the potato (sans pesto) into the fridge. This morning, I sliced the potato in the other two directions to create a rough dice. I put the potatoes and browned butter into a small sautee pan with some water. I cooked the whole thing until the water boiled off (to soften the potatoes), then browned them up.
They were the most delicious, browned butter, garlic hashbrowns I’ve ever had! So even if I mess up the first iteration of these potatoes, the second is still super-yummy!
I’m still going to try the original hasselback version again soon, though :)
I’ve been contemplating hasselback potatoes for a few weeks now, and I love the idea of pesto on them!! Thanks for the great idea!
Hasselback potatoes are a Swedish invention and I immeadiatly fell in love with them back when I used to live in Sweden. And hey, winter is so long and dark and cold there, that you really really need as much butter and as many carbs as you can lay your hands on!
‘Smaklig maltid’ (Swedish for ‘Enjoy your food’) is all there is left to say!
i work in antarctica where fresh food, or even good food, is hard to come by. i swear looking at your blog photos somedays is like looking at porn.
This looks amazing! I can’t wait to try it!
PS – I love this green and savory side of your blog! =)
can “delushious” also mean “it is so delicious it makes you delusional”?
I’m also into pesto lately, unfortunately for me, they didn’t have any spinach at the market this week.
This sounds SO much better than a regular old baked potato! And the spinach cashew pesto sounds amazing. So elegant and delicious!
These look soo pretty and so yummy. Thank you for sharing that. Love your site by the way. If only you lived in the Philippines, I’d be hounding you regularly to find out what your next kitchen project would be! :-)
This is really something so delicious! I am drooling over the photo. Pretty dish! I can’t wait to try this one.
This will be the first thing I will make from your blog. I’ve been reading since your cupcake party. I am so excited about a Hasselback potato.
O.K., O.K. enough with the green stuff…can I get some unhealthy stuff now!
Hasselback potatoes are so pretty
I WISH I could ride my bike! but there’s is way too much snow. I’d also probably freeze my cheeks off
Made this tonight…..my husband flipped. You see, he’s a vegetarian and a picky eater. Huge win. Thanks Joy for keeping families together.
hoho! this pictures are so gorrrrrgeous and great. and i love the great humble potato :)
Potatoes. Garlic. Butter. Green Stuff.
Yep.
Definitely have to make this.
Thanks Joy.
Wow, these look beautiful…and tasty! Great recipe!
I’m DEFINITELY making these for dinner tonight.
Okay, this is probably a really stupid question, but just for confirmation: is the skin eaten or peeled away?
Eaten! That’s the tastiest potatoiest part!
Beautiful…such a great pic that I’m sure it’s delicious too :)
And that’s what’s for dinner tonight!!!….. or tomorrow…
I don’t think I have seen a more beautiful potato than this one right here. :)
that’s exactly what I was thinking! who knew a potato could look so good?!?!?
I tried to hold back… I tried not to make these tonight – but I couldn’t… I needed them!
Didn’t have parmesan so I used a blend of mozza and gruyรจre… oh my god… so delish!
These look AWESOME. I love baked potatoes–and this is certainly a creative twist on the standard. Now, to find a food processor…
I love the colour in these photos! Your pesto looks fantastic!
Delushious. Love. Perfect for crazy cold winter days. Might have to make one of these, wrap it in foil, pop the pesto into a dressing ziploc and enjoy a delushious lunch at work. Can’t wait to make my cubicle-mates uber jealous!
You have the most gorgeous collection of plates, bowls and utensils. You must have been collecting for years.
agreed! this one is by far my favorite JTB plate yet. A close second to the tree cake platter
I had no idea these potatoes were called hasselback potatoes. We always called them fan potatoes, that is until we served them to some guests. haha out guests loved them so much they insisted they be called potatoes nirvana instead :)
I am thinking those need to be an integral part of my life (and my boyfriend’s whether he wants it or not).
I love making pesto of all kinds all the time! Cilantro, pecan? Basil, walnut?
YUM!
This recipe looks wonderful!! Would you allow me to share it in a cookbook I am putting togther as a fundraiser for the MDS Foundation? Would post your name and website with it…Thanks for considering….
Nancy
Yes please, more potato recipes! Hasselback potatoes are delicious and that pesto looks stunning. I am eating potatoes every day for a year, I’m on day 12 and I’m a tiny bit overwhelmed. I need more inspiration like this.
I could eat even eat liver if it had this pesto on it. I think.
Great post, you made me smile. Thanks very much.
I totally love what you did with those potatoes!!
Then, I started wondering what would happen if you changed the butter and oil to say bacon fat or duck fat. And then maybe substitute arugula for the spinach so that you had an Arugula-Cashew Pesto on there.
Sorry just me thinking out loud!
delicious!
Looks so great. My coworkers saw me looking and now have your attention. Always love your blog posts.
butter, baby! i might have to make these for dinner…
yes, i think i will.
Sarah-Anne
Yummmmmmmm!!! I’ll definitely be making this one of these days!!! I can’t get enough spinach and am always looking for new recipes. This one looks awesome! :)
How did I not know about these??!?! Just tried a Hasselback and from now on it is the ONLY way I will ever eat potatoes ever again :)
I saw these a week ago, sliced super super thin and they looked great too. I like ur touch of garlic, can never have enough :)
Now I’m craving potatoes like crazy mad. All I have for lunch is salad fixin’s. Whomp, whomp!
I’ve been following your blog now for about a year, and I LOVE IT. I love your writing style, the occasional glimpses into your life, and your recipes. I make the things that you post rather often; it seems that you post exactly what I’m craving at exactly the right time. Thanks so much for the gift of your blog throughout the year. Now, off to make potatoes! :-)
I love the fact that you used Pesto!!! I love Pesto. It goes really good with many many different things. One more thing great cutting on the Potato!
Lew
this potato is beautiful.
I am drooling over your wonderful pictures as always.
I NEED to make these potatoes. Butter, garlic and potatoes roasted to perfection topped with a ginourmous dollop of pesto just sounds perfect right now.
I love your savory recipes!! I mean, clearly I love your sweet ones but your savory recipes are so simple and healthy and amazing. Made your kale and sweet potato soup and have been looking forward to having it for lunch every day. THANK YOU JOY!
A friend cooked these for me once and called them hedgehog potatoes :)
super tasty!
Joy, do you know if this works well with sweet potatoes, too?
i haven’t tried this with sweet potatoes. i don’t see why it wouldn’t be delicious!
I bet they would be great if you cut the fresh garlic in the pesto way back, maybe upped the lemon and added some cinnamon & nutmeg to the oil/butter mix. I was recently introduced to the amazing combination of flavors that is greens lemon and nutmeg, sounds strange but tastes like heaven.
Yum~!
See how these are going to be on our dinner plates tonight??!! Thanks for the awesome recipe!
Oh my. You are awesome. I was craving this and I didn’t even know it.
Not sure if one of your other readers already commented but……………….. are you aware that the Seattle Seahawk’s quarterback is Matt Hasselbeck??!! (I know the spelling is different, but STILL!!)
This recipe is VERY timely becuase they happen to have a playoff game in Chicago THIS WEEKEND!! Does that mean you support the Seahawks ;) Yay Joy!!
Joy, this looks and sounds amazing. Totally perfect timing for this recipe, too! I can’t wait to try it.
This is making me remember just how long it has been since I have made/eaten pesto, and I am waaayyy overdue.
Looks delicious!
This looks amazing! I am a frequent baked potato eater, and pesto makes me go weak at the knees. I might be eating these for dinner tonight.
I’ve made these before, but never knew the name! Now I have a name for them, yes! The pesto looks fantastic, too!
Love your photos! This looks amazing…
I am SOOO making these this weekend! Thanks!
I love your blog- i check it daily. Great recipes and great writing.. you always make me smile!
thank you
they look delicious, although I am a tad disappointed they’re not called Hasslehoffs
I love the image of the chubby potatoes with their fancy butter hats. That made me smile.
Wow, what amazing photos! I love that you topped these potatoes with an unconventional pesto and I love your introduction of more savory recipes! After all, a girl’s gotta eat dinner between all those cakes and pies. Thanks for sharing this great recipe! I’ve gotta give these a try.
This sounds fantastic– I’ve been meaning to try my hand at hasselback potatoes! But I think I might try topping them with a spicy tomato sauce recipe I just found instead (I am spinach-less!)..
Niamh wooden spoon is a great idea! I have also put the potato between two chop sticks to stop the knife from going all the way through.
Dear God in heaven that looks good.
I only recently discovered them – saw it on Barefoot in London. They looked so fancy – and your interpretation looks great!
Hasselbacks? Just cos of the butter-deliciousness? I never knew such a thing but I’m really glad there’s a legitimate name for shoving a ton of butter on a tater. It looks flipping wonderful.
Hasselback potatoes – homina homina. I normally melt the oil and butter together in a saucepan before anointing the potatoes but just plonking a pat of butter on top of the spud is a much better idea – anything that cuts down on washing up is always good in my book!
Also, a really good tip that I gleaned from Nigella Lawson is to sit the potatoes in a wooden spoon as you slice, the bottom of the spoon stops the knife from cutting the whole way through :)
I’m supposed to go out to dinner with my sister in law tonight… I think I will change our plans and make these instead! They look so yummy!
Oh my. These look amazing. Just what I want this time of year, warm comforting potatoes but also the freshness I’m craving and can’t usually get this time of year from the pesto.
This weekend. Making them. Done.
This looks heavenly! I know what I am doing with the potatoes in my fridge tonight!
How in the world have I lived whole entire life and not known that one could prepare potatoes in such a manner. This is officially going to be my dinner. Tomorrow. And I can’t wait.
Made these once, without the pesto and found them great! Yours look lovely, will have to give them a try again!
yum yum yum! the pesto looks great! I love myself a cashew. Have you had “cashew cheese”?
p.s. wanted to tell you about the GIVEAWAY I have going. $35 gift certificate to a cookware site! (or home decor, if you desire). Thanks for the great posts, as always!
That’s funny because I made these potatoes last night for the first time based off of that Ina Garten London episode. THey are really good!
beautiful and tasty….as always! Also love when an impromptu trip to the mall rewards all sorts of surprise items! ;)
love,
cathy b. @ brightbakes
I have an intermittent addiction to shopping. I never know when the fever will hit me.. it’s even happened while making egg salad sandwiches. I don’t get it either.
I have never even heard of these- they look delish! And p.s. Joy- you are funny :)
Okay, this may be a stretch but the potaoes are football shaped( kind of) and Matt Hasselback is the QB for the Seattleback Seahawks…a team deaded to Chicago for round 2 of the playoffs. So, it seems this is a timely football related post!
Thse tats look yummy so they will be on my list to try very soon. Thanks, Joy.
That is exactly what I thought of too! I might just have to make these for a playoff game meal.
Yes, please. This is already so visually pleasing–I can’t wait to try it out!
I just posted about Hasselbacks myself! They are so great and simple (though time consuming) to make and look fancy fancy. I’ll have to try it next time with the pesto. Yum. p.s. I just found your blog last week and I love your writing style.
The way to make “Hasselbackspotatis” as i know it from the restaurant at Hasselbacken, Stockholm where i think this dish was first made:
Peel the potatoes, slice them the same way you did, dip them into melted butter, sprinkle with salt, a pinch of freshly ground black pepper and bread crumbs. Bake in medium-hot oven until golden. Also delicious.
We do a version of these in the summer on the grill. Instead of garlic shoved in, I shove onion slices and butter, wrap in foil and throw on the grill. YUMMMMMMM
This is my kids’ very favourite way to eat potatoes – well, without the “green stuff”, or the skin :)
I’ve not put garlic in between the slices before though. I will definitely be trying that!
I saw Ina Garten do this on her show a few weeks ago, and I’ve been wanting to try it since. They’re so cute and fancy! Plus, potatoes, garlic, & butter…how could you go wrong?
OMG YUM! That LOOKS beautiful, and I can only imagine how delicious it tastes! :) Not to mention – you are totally right – easy but LOOKS super fancy! :)
The garlic slices are the perfect touch. I have never done whole potatoes like this. Spinach pesto. Awesome.
Wow, Joy! These look and sound so fantastic! Never heard of one of these potatoes before. I’m sure glad you’re on a Green Kick. You definitely have some skillz.
I’m so hungry for this right now. I want the greenest pesto in my next potato’s life.
Looks delightful! I feel as though I need an occasion for such ritzy taters…how about, ummmm humpday!!
These potatoes look amazing and I love the color of your spinach cashew pesto! I’ve made a ton of different pestos before but never with cashews. Thanks for sharing!
Wow! That DOES look awesome!! Thanks for sharing!!!
woahhhh this looks incredibly delicious!!! i am snowed in today and have all those ingredients, most definitely making them. thank you!!!
I love Hasselback potatoes! I pour melted butter over mine and sprinkle them with breadcrumbs and parmesan cheese. I’ll have to try the pesto next time.
Tip of the day: if you are a knife klutz like I am, you can lay a wooden chopstick on either side of the potato (lengthwise) before slicing, to make sure that you don’t slice all the way through.
Mmm, potatoes!
what is the calorie count on this meal?
What a great idea. Way better looking then a simple roasted one! I wonder if this could be done with sweet potatoes. Thanks for posting.
I love making hasselback potatoes (even featured them on my blog once!) but never once thought to top them with anything other than salt, pepper, garlic or old bay. This cashew pesto is so different and I can only imagine how good it is atop the potatoes!
As a potato loving fool, I love this. It’s such an elegant way to eat a potato!
Mmmm… I love roast potatoes with a nice crispy skin and a soft centre.
How have I never seen or heard of these potatoes?! Why have they been kept so hush hush? After seeing how they’re made with all the butter AND garlic, it seems like a strong must to make them! That pesto looks devine too :)
p.s. I totally agree about the garlic breath. The boy must have it as well
this looks like what i’ll eat everyday. but why are they called hasselback anyway?
I love, love, love the pesto ingredient collage photo.
I’ve made potatoes like that (without the pesto) but never heard them called that. The pesto looks awesome.
The little plates with the flowers on them really caught my eye. Care to share the name of the pattern with me, or are they antique? They are adorable!!
i love hasselback potatoes…ever since i read a Swedish cookbook i’ve been dying to make them!
These are so delicious! Also – an easy way to guide you when you cut the potatoes is to lay a chopstick either side of the potato before you chop, that way you can’t accidentally slice all the way through because the chopstick will stop you! Unless you are crazy strong…
These potatoes look like they could rock my world :-)
I love potatoes like this!
Gorgeous photo too :)
Not sure if I like the pesto on it, but I love the idea of slicing the potatoes and putting butter in them. Yummm.
yum! hassellback potatoes are one of my favorite ways to make potatoes!! and that pesto looks awesome!!
MMmmm… filling.
wow these look incredible! and that three split photo – genius! you’re such an inspiration.
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. ^_^
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!
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!
I absolutely love these potatoes, but the idea of the spinach pesto is amazing!
These look fab. Time to embrace the carbs methinks! Sod this January detoxing… so dull.
holy yum! these look delicious i am definitely putting them into my meal plan!
i’ve never seen potatoes like that! the cashew pesto sounds amazing
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!
This looks so delicious! Mmm! I’m totally with you about the garlic breath sharing. Must be done.
It looks great! Tasty!
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!
This post matches your blog’s color scheme! I like!
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!
The Pioneer Woman has been giving tips on food photography: https://thepioneerwoman.com/photography/2011/01/ten-important-things-ive-learned-about-food-photography/
I’ve been reading those but I can use all the help I can get!
Who knew?!? Thanks for sharing this interesting twist on simple baked potatoes. These will look really great at my next dinner party.
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.
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!