Hasselback Potatoes with Macadamia Nut Pesto
You can never have too many side dish recipes, so give Hasselback Potatoes with Macadamia Nut Pesto a try. One serving contains 332 calories, 6g of protein, and 17g of fat. For 79 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals.
Kochzeit
45 min
Portionen
2
Zutaten
7
Nährwerte
pro Portion332 kcal
Kalorien
6 g
Eiweiß
17 g
Fett
41 g
Kohlenhydrate
Zubereitung
- 1
Preheat your oven to 425 degrees F.
- 2
Wash and scrub the potatoes, and dry them thoroughly.
- 3
There's a lot of different ways to cut the characteristic Hasselback slits into the potatoes, I use a plastic lid from a food storage container.
- 4
Lay the potato next to it, and the knife will hit the plastic before you can fully cut through the potato.
- 5
Place the potatoes into a bowl with cold water, to rinse away the excess starch. Be sure to gently separate the petals to allow the water to wash away all the excess starch between them.
- 6
Dry the potatoes, then tuck the sliced garlic and chopped herbs between the petals, distributing them evenly.
- 7
Liberally salt the potatoes with the truffle salt, making sure to tuck some into the layers.
- 8
Place the potatoes into a baking sheet, and dab them with a pat of butter. I like creating aluminum foil nests for the potatoes to cook in, this helps contain the melted butter, and making basting them a breeze.
- 9
Bake the potatoes for 1 hour, basting every 15 minutes with the melted butter to get them extra crispy.
- 10
Top each potato with a tablespoon of the pesto, and serve hot.
