Hasselback Potatoes with Lemon Almond Pesto and Beans, Broccoli & Spelt Croutons

I have been wanting to try Hasselback Potatoes for a while. I came across this recipe one day and was intrigued  I have never seen potatoes prepared like this before. This recipe was adapted from Joy the Baker’s Hasselback Potatoes with Spinach Cashew Pesto. I had to change the recipe for the pesto a bit, since I was missing some key ingredients. For some strange reason my processor wouldn’t liquefy all the ingredients and left it a bit chunky. I was so frustrated that I just gave in to it. It turned out to still taste good and Marco said he liked it chunky, so I guess it wasn’t that bad.

The potatoes themselves were so delicious. They were a bit of a pain to cut and stuff with garlic. I did go all the way through on a couple of them.  I ended up served them with these simple vegetables and some leftover risotto, as I was in a hurry to watch My Kitchen Rules.

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Hasselback Potatoes with Lemon Almond Pesto (vegan, gluten free, soy free)

Ingredients for Hasselback Potatoes:

4 large potatoes

4 garlic cloves

4 tablespoons vegan butter

olive oil to coat

sea salt

Ingredients for Pesto:

2 cups basil

2 garlic cloves

1/4 cup toasted almonds

3 tablespoons lemon juice

1/3 cup vegan parmesan

sea salt & pepper to taste

1/3 cup extra virgin olive oil

Method:

1. Preheat oven to 220 degrees.???????????????????????????????

2. Thinly slice a layer from the bottom so that the potato can sit on its side. Then slice slits in the way along the potato. Be careful not to cut right through to the bottom.???????????????????????????????

3. Thinly slice the garlic and stuff a piece in each slit in the potato.

4. Put the potatoes in a small baking dish and top with vegan butter and coat in olive oil. Roast in the oven for 1 hour. If you can check the potatoes a few times and baste in the olive oil.

5. In the meantime place all the ingredients for the pesto in the processor, except for the evo. Process until smooth. Lastly add the olive oil.

*Serve the potatoes topped with the pesto

*Serves 4

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Beans, Broccoli & Spelt Croutons (vegan, nut free, soy free)

Ingredients:

1 head of broccoli, roughly chopped

2 handfuls green beans

2 garlic cloves, chopped

1 slice of old spelt bread, toasted and chopped

extra virgin olive oil

sea salt & pepper to taste

Method:

1. Heat olive oil in a pan then add garlic and spelt bread. Saute for 2 mins.

2. Add broccoli and green beans and saute for 4 mins or until tender.

*Serves 4

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26 thoughts on “Hasselback Potatoes with Lemon Almond Pesto and Beans, Broccoli & Spelt Croutons

    • with great difficulty lol this one that i photographed i actually sliced right through as well as another little one. as i was making i was thinking why i am doing this, but in the end it was delcious. i just had to bake them close together so that they wouldn’t fall apart

    • Thanks Fae, yes thats 1/3 cup each, sorry Ill fix that, thanks for telling me. I think you can use any roasting potatoes. The originally recipe uses Russet, but we don’t have those so here, so I used large washed potatoes

  1. I never tried or made this type or kind of potato dish before but it looks all very appetizing & your pesto is one That I love! I love homeade alternative pesto’s a lot! Yum!

  2. I had the pleasure of experiencing this delicious meal…it was absolutely beautiful…just one complaint…I wanted more…credit to the chef!

      • I know he enjoys all that you do…especially your meals…haven’t heard one complaint yet…in the meantime I’ll be your guinea pig anytime…how can I say no to such delicious meals…

  3. WOW!!! This is a five star recipe and the presentation is a work of art. What a lovely post. you are so clever to cut the potatoes in this way. i think it cooks faster and absorb more flavor. Brilliant!

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