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.