Hasselback potatoes with parsley pesto

You can't go wrong with hasselback potatoes, especially when paired with a homemade pesto! It's a must-try.

6 as a side

15m

50m

Ingredients

  • 6 medium Red Royale potatoes, halved lengthways
  • 1/4 cup (60ml) avocado oil
  • 1/3 cup (25g) finely grated parmesan
  • 250g pkt Coles Australian Cocktail Truss Tomatoes
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 1/4 cup (40g) pepitas (pumpkin seeds), toasted
  • 1 small garlic clove
  • 1 avocado, stoned, peeled, chopped
  • 1 lemon, juiced

Method

STEP 1 

Preheat oven to 220°C. Line a large roasting pan with baking paper. Place 1 potato half on a clean work surface. Place a chopstick along either side of the potato half. Use a small sharp knife to thinly slice potato down to the level of chopsticks at 3mm intervals (this stops you from cutting all the way through). Place, flat-side down, in the prepared pan. Repeat with the remaining potato. Drizzle with 1 tbs oil and season. Roast for 40 mins or until golden and tender.

STEP 2 

Sprinkle the potato with 1 tbs of the parmesan. Add tomatoes to the roasting pan. Roast for 10 mins or until tomatoes begin to collapse and potato is crisp.

STEP 3

Meanwhile, place the parsley, basil, pepitas, garlic and remaining parmesan in a food processor. Process until finely chopped. Add the avocado, lemon juice, remaining oil and 2 tbs water. Process until well combined.

STEP 4 

Drizzle the potato mixture with parsley pesto to serve.

Dietary information

Vegetarian
Gluten-free
Egg-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.