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Whole30 Hasselback Potatoes with Garlicky Basil Pesto

★★★★★

5 from 1 review

Sharing these Whole30 Hasselback Potatoes with Garlicky Basil Pesto. One of my favorite vegan and Whole30 approved recipes to make!

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes

Yield: 10 mini potatoes 1x

Ingredients

Scale

Hasselback Potatoes:

  • 10 small organic russet potatoes (or any potato of choice)
  • 3 tablespoons avocado oil
  • 1/2 teaspoon black pepper
  • Pinch of sea salt

Garlicky Basil Pesto:

  • 3 cups Organic Girl Baby Spinach
  • 1 cup organic basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 4 tablespoons avocado or olive oil

Instructions

  1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper
  2. Wash and scrub each potato well with cleaner and a brush
  3. Gently slice each potato into about 10 smaller slices but do not cut all the way (I sliced about 3/4 the way down)
  4. Add the potatoes to a baking sheet and coat them with 2 tablespoons avocado oil, black pepper and salt (sprinkle evenly across potatoes)
  5. Add to oven and bake for 25 minutes then remove, drizzle more avocado oil and bake again for 20 minutes
  6. While the potatoes bake, add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more water and feel free to season more to your liking!)
  7. Remove potatoes from oven and enjoy with pesto and desired protein. I love serving these with grass-fed steak!

Notes

*Store leftover potatoes in fridge for 5 days

  • Author: Rachel

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https://rachlmansfield.com/hasselback-potatoes-with-garlic-basil-pesto-whole30/