Hasselback Potatoes with Spinach Pesto
Hasselback potatoes are sliced into thin wedges but left joined at the bottom, baked until the layers fan out. (Recipe created by Adrianna Adarme from the Fresh Tastes blog.)
- 2 russet potatoes, scrubbed clean
- Olive oil
- Parmesan cheese (optional)
- For the Spinach Pesto:
- 3 cups spinach leaves, cleaned and stems discarded
- 1 cup fresh basil leaves
- 1 small handful of Italian parsley
- 1/4 cup pecans
- 1/4 cup extra-virgin olive oil
- Preheat the oven to 425 degrees F.
- Using a sharp knife, make slices across the potato, spacing them about 1/4-inch apart, and being sure to cut down stopping just before you reach all the way through the potato. The potato should stay connected at its base. Repeat the slicing with the second potato.
- Transfer the potatoes to a parchment or foil-lined baking sheet. Drizzle each potato with about a tablespoon of olive oil and sprinkle liberally with salt and pepper. Bake for 35 to 40 minutes in the oven. Optional: Remove from the oven and sprinkle with the parmesan cheese. Return to the oven and bake for an additional 15 minutes, until the potatoes' tops are golden brown. (Note: You may omit the cheese, but the potatoes will still need the additional baking time.)
- Meanwhile, let's make the pesto. To the jar of a blender, add the spinach leaves, basil leaves, Italian parsley and pecans, and pulse until finely chopped. With the blender running, slowly pour in the olive oil until completely combined. Salt to taste (I added about 1/2 teaspoon). Spoon over the hasselbeck potatoes and serve.