Pesto Hasselback Potatoes
4 Russet Potatoes
2 heaping Tbsp. Pesto
1 Tbsp. grated Parmesan
1 Tbsp. EVOO
Sea Salt / Black Pepper
Sour Cream, EVOO, Fresh Parsley - Garnish
Preheat oven to 425 F
In a small dish, whisk together the pesto, parmesan, and EVOO.
Slice the potatoes width wise evenly from one end to the other slicing ALMOST the entire way through. Place the potatoes in an oiled baking dish.
Brush the pesto mix over each of the potatoes trying to cover the entire potato including the sides. Season each potato with sea salt and black pepper. Place the dish in the oven to bake for 25 minutes.
Remove the potatoes and brush them once again with the pesto mixture. Return them to the oven for 20 – 25 minutes until fully cooked.
Remove the potatoes from the oven and brush them one last time with the pesto mixture.
For service, a dollop of sour cream, a drizzle of EVOO, a pinch of salt and pepper, and fresh parsley are the perfect garnishes!
Pairs Well With
This was a dish I prepared for my PESTO THEMED week at the blog!
Here's the Pesto recipe!
3 Cups Fresh Basil Leaves
6 Cloves Garlic
½ C Pine Nuts
¼ C Parmesan cheese, grated
½ C Extra Virgin Olive Oil
Sea Salt to taste