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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4 Responses to “Spaghetti Squash with Spinach and Raisins”

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    yumventures — February 26, 2010 at 1:45 pm

    I love Cara’s stuff too, and this recipe looks great =) Spaghetti squash is so delicious…I love how you can make it more savory, or sweeten it up with the raisins and it is still delicious!

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    2
    Cara — February 26, 2010 at 2:14 pm

    So glad you liked it! I love how your pictures are a zillion times better than mine too, hehe 🙂

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    nutmegnanny — March 2, 2010 at 3:16 pm

    This looks awesome! I don’t know why but I’m scared of spaghetti squash. I need to get over that and just try it. It’s bound to give me a nice healthy meal…which I can immediately ruin when I eat dessert..haha.

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    Jen — March 2, 2010 at 3:26 pm

    I also tend to ruin my healthy meals with dessert, but that’s ok! You should def try spaghetti squash. It’s really good!

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