Oven-Roasted Hasselback Potatoes with Pesto
Ingredients
- 150g salad potatoes
- 1-2 tbsp olive oil
- Salt & pepper
- A couple tbsp of home made pesto
Preparation
Preheat oven to 200°C.
Lay a potato on a chopping board and put two wooden spoon handles on either side to stop cutting all the way through. Make incisions about 0.5 cm apart along the potato.
Drizzle with olive oil, salt, and pepper, and massage to get the seasoning and oil into all the ridges.
Roast in the oven for 30-35 minutes until golden and crisping up on top.
Drizzle with pesto and serve hot, warm, or cold.
