Summary:

You can never have too many side dish recipes, so give Hasselback Potatoes with Macadamia Nut Pesto a try. One serving contains 332 calories, 6g of protein, and 17g of fat. For 79 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Foodista requires idaho potatoes, rosemary, thyme, and garlic. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, you might also like recipes such as Macadamia Nut-Pesto Fettuccine, Macadamia Nut Garden Fresh Pesto, and Hasselback Potatoes with Spinach Pesto.

Dietary Info:

Ingredients:

• 2 medium idaho potatoes - N/A
• 1 teaspoon rosemary - N/A
• 1 teaspoon thyme - N/A
• 2 cloves garlic - N/A
• 2 servings truffle salt - N/A
• 2 tablespoons butter - N/A
• 2 tablespoons pesto - N/A

Instructions:

1. Preheat your oven to 425 degrees F.
2. Wash and scrub the potatoes, and dry them thoroughly.
3. There's a lot of different ways to cut the characteristic Hasselback slits into the potatoes, I use a plastic lid from a food storage container.
4. Lay the potato next to it, and the knife will hit the plastic before you can fully cut through the potato.
5. Place the potatoes into a bowl with cold water, to rinse away the excess starch. Be sure to gently separate the petals to allow the water to wash away all the excess starch between them.
6. Dry the potatoes, then tuck the sliced garlic and chopped herbs between the petals, distributing them evenly.
7. Liberally salt the potatoes with the truffle salt, making sure to tuck some into the layers.
8. Place the potatoes into a baking sheet, and dab them with a pat of butter. I like creating aluminum foil nests for the potatoes to cook in, this helps contain the melted butter, and making basting them a breeze.
9. Bake the potatoes for 1 hour, basting every 15 minutes with the melted butter to get them extra crispy.
10. Top each potato with a tablespoon of the pesto, and serve hot.