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Hasselback potatoes with pesto
Nutrition facts per serving:
- Energy in kcal about 886
- Fat about 76g
- Carbohydrates about 33g
- Protein about 14g
This is needed
This is needed
for 4 people
Hasselback potatoes
- 0.5 tsp salt
- 800 g potatoes
- a little pepper
- 50 g butter, cut into small pieces
Bake
- 250 g carrots, cut lengthways into six pieces
- 1 tsp sugar
- 1 tbsp butter
- 0.25 tsp salt
Pesto
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- 180 g basil pesto
- 100 g almond
- 100 g crème fraîche
- 90 g green olives, roughly chopped
And that's how it's done
And that's how it's done
Hasselback potatoes
Place the potatoes on a tablespoon one at a time, carefully cut thin slices into the potatoes but do not cut all the way through. Place the potatoes on a baking tray lined with baking paper, season. Spread the butter over the top.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 220°C. Combines the carrots, sugar and butter, season with salt, add to the potatoes, bake for another 20 mins. or so.
Pesto
Without adding any oil, toast the almonds in a frying pan until golden brown, chop roughly. Mix the pesto, olives and almonds. Scatter over the potatoes and carrots. Spread with crème fraîche.
