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Hasselback Potatoes
Easy to make and gorgeous in presentation, Hasselback potatoes are ideal for lunch and dinner menus.
Ingredients:
4 10 oz. Markon First Crop Burbank Potatoes
2 Tbsp. olive oil
2 Tbsp. unsalted butter, melted
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1/4 cup basil pesto
Instructions:
Wash and scrub each potato. Starting at the end of each, place multiple slices that extend nearly to the bottom of the potato without cutting through (slices should go from one end to the other).
Combine oil and butter; coat each potato with equal parts of this mixture, making sure to brush in between slices.
Bake potatoes at 400 degrees F for 40 minutes or until flesh is tender and skin is crisp. Top each with one tablespoon of pesto and serve.
Meal Type:
Fall
Winter
Gluten Free
Sides
Vegetarian