Pesto Hasselback Potatoes

These seasoned spuds by our guest blogger Emily are just what’s needed … any time of year!

Ingredients

  • 8 potatoes (Russets or Yukon)
  • 2 cloves garlic whole
  • 1 small brown onion sliced
  • 8–10 cherry tomatoes
  • 1 slice gluten free bread
  • 2 tbsp olive oil
  • 2 tbsp dairy-free pesto
  • salt and pepper to taste
  • rosemary

Method

  1. Preheat oven to 220 C (430 F)
  2. In a small bowl mix together the oil, pesto and salt and pepper and set aside.
  3. Place the slice of bread in a blender and blitz until you have breadcrumbs.
  4. Slide a skewer through a potato about 3/4 of the way through and using a sharp knife slice your potato until you meet the skewer. Continue to slice the potato in slices about 3-4mm apart.
  5. Place the potatoes in a roasting dish and brush over your pesto and oil mixture. Scatter the tomatoes, onions and garlic in between the potatoes and scatter a few breadcrumbs over the top of the potatoes. Place a few sprigs of fresh rosemary in the slices of potatoes and in the roasting dish.
  6. Roast in the oven for 45-50 minutes until the potatoes are crispy on the outside and soft in the middle.

 

LunchDinnerOtherGluten Free

Guest Blogger Emily Charman

Hi, I'm Emily, a UK Vegan food blogger now living in Perth, Western Australia.  I am a lover of all things healthy, vegan and cruelty free and have been vegan for almost 4 years. See all recipes by Emily

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