Hasselback Potatoes with Spinach Pesto

I’m sure you guys have been seeing a lot of green foods out there in preparation for St Patrick’s Day coming up tomorrow. Well I’m bringing you a green food that didn’t require any food coloring! And it’s delicious.

A lot of food blogs have featured the Hasselback potato. It is simply referring to how you slice and cook the potato as you can see in the picture. Using this procedure gives a delicious baked potato with crispy edges. And who doesn’t love some crispy edges on their potatoes?

I got the idea to top the potato with a spinach pesto from Joy the Baker. The spinach and garlic pesto gives great flavor to the potato. Hubby and I enjoyed these as a light lunch the first time we had them and they would also be great sitting next to a juicy steak!

Based on the recipe below, you will have some leftover spinach pesto. But we’ve been enjoying it on sandwiches, with pasta, or any other place you’d use pesto!

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Hasselback Potatoes with Spinach Pesto

Yield: 4

Ingredients:

For the Potatoes
4 russet potatoes
4 garlic cloves
4 Tbsp unsalted butter
coarse sea salt
3 Tbsp olive oil

For the Pesto
2 loosely packed cups of spinach
2 garlic cloves
1/4 cups roasted almonds
2 tsp fresh lemon juice
1/2 tsp lemon zest
1/3 cup freshly grated Parmesan cheese
salt and pepper to taste
1/3 cup olive oil

Directions:

For the Potatoes
Preheat oven to 425 degrees F.

Thinly slice garlic cloves. Set aside. Rinse and scrub potatoes well.

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 them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour 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.

When cooked through and crispy, remove from the oven, cool for 10 minutes. Top with spinach pesto and serve.

For the Pesto
Place garlic cloves, spinach, nuts, lemon juice, zest and Parmesan cheese in the bowl of a food processor. Blend until spinach is broken down and, whiles still blending, slowly pour in the olive oil. Turn off food processor, taste and add salt and pepper as needed.

Recipe from Joy the Baker

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8 Responses to “Cilantro Chicken Burgers”

  1. #
    1
    Jenny — March 19, 2010 at 12:09 pm

    I’m planning to make these tonight! They sound so good!

  2. #
    2
    Momma Bean — March 19, 2010 at 12:19 pm

    I love anything with cilantro in it! Thanks!

  3. #
    3
    Brisbane Baker — March 19, 2010 at 12:37 pm

    WOW, what a great combo! I will definitely be trying these some time soon!

    Check me out!

    http://www.brisbanebaker.blogspot.com

  4. #
    4
    yumventures — March 19, 2010 at 1:00 pm

    I love Cara’s blog too! These look delish, I love the drunken peppers too!

  5. #
    5
    Cara — March 19, 2010 at 3:22 pm

    Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!

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    6
    Suzi — March 27, 2010 at 1:46 pm

    These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!

  7. #
    7
    Jen — March 28, 2010 at 4:01 am

    Suzi,

    The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.

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    8
    aimeeher — April 1, 2010 at 7:24 am

    I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?

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