Hasselback Potatoes with Macadamia Nut Pesto

Name: Hasselback Potatoes with Macadamia Nut Pesto
Total time: 45 min
Yield: 2 servings
Ingredients: 2 medium Idaho potatoes, washed and scrubbed; 1 teaspoon of fresh rosemary, chopped; 1 teaspoon of fresh thyme, chopped; 2 cloves garlic, peeled and sliced; truffle salt, to taste; 2 tablespoons of European style butter; 2 tablespoons of homemade pesto or store-bought 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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

332 kcal

Calories

6 g

Protein

17 g

Fat

41 g

Carbs

Ingredients

For 2 servings

Instructions

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.