Hasselback Potatoes with Basil Pesto

Hasselback Potatoes with Basil Pesto | www.thepeachkitchen.com

How to make potatoes fancy?

Just give them a few slicing, put sliced garlic in between, roast them in butter and olive oil, and call them Hasselback Potatoes.

Yup, it’s that easy. The sliced segments will fan out as they roast, the edges gets crispy, and the center will remain as it should be — soft and creamy.

This is one of the food trends that I’ve come to embrace shamelessly because potatoes are cheap, making it is easy, and the flavor profile you can experiment with are endless. Sometimes, the flavor depends on what you have in the kitchen too! You can put dried herbs, cheese, or eat it plain with salt and pepper. This is one classy way to enjoy a potato I believe and healthier too than, say, a bag of cookies.

hasselback potatoes with butter | www.thepeachkitchen.com

Just slice the potatoes stopping just ¼ inch away from the bottom. You can put a stick besied it to prevent yourself from slicing all the way through. Put a tablespoon of butter on top {hee, I like my butter}, drizzle with olive oil, and sprinkle with salt.

Hasselback Potatoes with Basil Pesto | www.thepeachkitchen.com

An hour of roasting and basting will give you tender, delicious potatoes you can eat for breakfast, snack, or brunch!

I like mine with basil pesto on top though.

Hasselback Potatoes with Basil Pesto
  • 2 roasting potatoes
  • 3 cloves garlic, sliced thinly
  • 2 tbsp butter
  • salt
  • 3 tbsp olive oil
  • 4 tbsp basil pesto
  1. Rinse and scrub potatoes well. We’re keeping the skin on so it’s gotta be clean.
  2. Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through.
  3. Slide garlic slices in between potato slices carefully. Be careful not to tear the bottom.
  4. Place potatoes on a baking pan.
  5. Generously sprinkle potatoes with salt.
  6. Top each potato with one tablespoon of butter.
  7. Drizzle with olive oil.
  8. Bake for 1 hour at 200ºC or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.
  9. When cooked through and crispy, remove from the oven,op with spinach pesto and serve warm.



  1. Bam's Kitchen says

    I had no idea that hasselback potatoes were so easy to make! You cut them perfectly uniform and the basil pesto on top is just lovely. Have a super weekend. BAM

  2. Rochkirstin Santos says

    These potatoes look so delicious I want to eat them right now. Presentation does a lot of impact when it comes to appetite and these pictures wonderfully can catch anyone’s eyes.

  3. Marie@101 Facets says

    This post made smile wide because when I went to explore by myself, hubby often had potatoes and this dish sans pesto is one of those he posted proudly as his creation…lovely!!

  4. says

    Nice recipes! I would love to try them really soon to cook for my sweet boyfriend. He always cooks for me and I want to be the cook naman minsan!

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