Crispy Hasselback Potatoes with Pesto

Crispy Hasselback Potatoes with Pesto

SERVES: 2 | PREP TIME: 20 min | COOK TIME: 70-80 min

This family-favourite recipe is making a comeback from last year with an update to include the beautiful in-season wild garlic! These crispy potatoes are a cross between a baked and a roast potato. Keeping the skin on keeps them extra crispy and fanning them open allows more space to fill with your favourite seasoning, extra oil or butter.

Hasselback Potatoes with Pesto


2 medium or 4 small potatoes
1-2 tablespoons oil/butter
salt and pepper
For the pesto:
150g kale or rocket
60g nuts (mixed/cashew/pine nuts)
juice of one lemon
100-150ml olive oil
20g parmesan
1 clove garlic or a handful of wild garlic
salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Wash and scrub the potatoes leaving the skins on. Carefully cut thin slices vertically into the potato, cutting three quarters of the way down. Tip: place the potato on a wooden spoon to prevent you cutting the whole way through. Soak in cold water for half an hour.
  • Wash the kale and take the leaves off the stalks. Put the leaves in a bowl with the lemon juice and some salt then massage the kale until it starts to soften.
  • Crush the garlic and grate the parmesan

2. Put the kale/rocket, parmesan, nuts, and garlic/wild garlic in a blender or food processor and blitz until smooth. Season with salt and pepper and gradually add in the oil.

3. Pat the potatoes dry, toss them in the oil in a roasting tin and season with salt and pepper. Roast for 45 minutes, baste them with the oil, adding more if necessary, and return to the oven for 20-30 more minutes until tender on the inside and crispy on top.

4. Serve with the pesto drizzled over the top with a green salad and your favourite grilled meat, fish, or veggie dish.