Hasselback potatoes with walnut kale pesto
It is crispy like your favorite french fry but also creamy in the middle like luscious mashed potatoes. Topped with our garlicky kale pesto you will be running back for seconds… maybe even thirds.
- 6 potatoes
- Olive oil
- Salt & pepper
- 2 cups of Kale
- ⅓ cup raw walnuts
- 1 cup Basil
- Juice of 1 lemon
- 1 clove of garlic
- ⅓ olive oil
- ¼ tsp salt (or to taste)
- Black pepper
Process all pesto ingredients except olive oil in food processor. Stream in Olive oil.
Preheat oven to 400°F (220°C)
To hasselback potatoes, place potato between two chop sticks.
Slice the potatoes till you hit the chopsticks, causing you to stop before the cutting board?
Place on a baking sheet, drizzle with olive oil season with salt & pepper.
Bake in oven for 35-40 minutes.
Top with Kale pesto.