Hasselback Potatoes with Creamy Kale Pesto

Serves 4


4 large Russet potatoes
4 Tbsp. olive oil, divided
½ teaspoon fine sea salt
Fresh ground pepper

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Preheat oven to 425°F.

Wash potatoes and dry.

Place one of the potatoes between two chopsticks or spoon handles. Starting at one end, make vertical slices down the potato stopping just before you cut through so that the slices stay connected at the bottom of the potato. Slices should be 1/8 to ¼-inch apart.

Place the potatoes in a baking dish or on a sheet tray and brush them all over (including bottoms) with olive oil. Sprinkle the potatoes with salt and pepper.

Bake the potatoes for 60-70 minutes or until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife.

Spoon Creamy Kale Pesto on each potato and place back in the oven for about 5 minutes. Serve hot.

Make sure to serve hot! And enjoy!

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