Meat-free Monday: Hasselback potatoes with garlic basil pesto
A fresh take on Meat-Free Monday, these Hasselback potatoes are proof that the humble spud can be transformed into something delicious.
Looking for a tasty twist on meat-free Monday? These golden Hasselback potatoes are crispy on the outside, soft in the middle, and packed with flavour thanks to a generous spoonful of garlic basil pesto. They’re simple to make, full of texture, and make a hearty veggie dish that feels anything but boring. Whether you serve them as a main with a salad or as a side, they’re sure to be a hit at the table. Recipe compliments of Goldcrest.
Ingredients
- Salt
- Pepper
- Olive oil
- 250ml cream
- 150ml stock
- 2 Garlic cloves
- 4 potatoes
- 1 Jar of Goldcrest Basil Pesto
- Parmesan for garnish
Method
1. Cut the potatoes in half lengthways, cutting across the thickest point.
2. Then place a chopstick on either side of the potato and begin cutting into the potato until you get to the chopstick. This will leave about 5mm of the potato uncut and create the Hasselback effect. Repeat with the other 3 halves.
3. Rub olive oil and salt and pepper into the potatoes making sure to get some into the cut lines as well.
4. Place them onto a lined baking sheet and roast in the oven while the potatoes are cooking.
5. They should need about 30 – 45 minutes depending on their size.
6. Once cooked, place them on a serving platter and top each potato with a dollop of Goldcrest Basil Pesto and shavings of parmesan.
