Mini Hasselback Potatoes with Sun-Dried Tomato Pesto

★★★★★

5 from 1 review

Mini Hasselback Potatoes with Sun-Dried Tomato Pesto are a must-try; they're full of flavor and the pesto is like an elevated ketchup!

Scale

6 small red potatoes

1/3 cup sun-dried tomatoes in oil

1/4 cup olive oil

1 clove garlic

1 sprig fresh rosemary

4 sprigs fresh thyme

1 sprig fresh oregano

salt and pepper to taste

more oil for brushing

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Preheat oven to 415 degrees. Cut off the bottom of each potato leaving a flat surface on both pieces. Slice each red potato, leaving the bottom intact. Be careful not to slice all the way through. Brush each potato with olive oil on the surface and in between the layers. Lay each bottom piece on a baking sheet. Place one Hasselback on top of each bottom piece and gently spread the layers open. Sprinkle with salt and pepper. Bake for 35-40 minutes or until tender(they may need an extra brushing of olive oil halfway through if they look extremely dry).
Make pesto while potatoes cook-Combine, garlic, sun-dried tomatoes, and olive oil in a food processor and pulse until smooth. Chop herbs until fine, add herbs to pesto.

Be very careful when slicing your potatoes!!!

Keywords: hasselback potatoes, mini hasselback potatoes, sun-dried tomato pesto