Hasselback potatoes with wild garlic pesto

Hasselback potatoes are a type of baked potato, where they are cut about halfway through into thin fan-like slices. They are often served as a side dish. This recipe is a combination of ingredients that are most likely already in your kitchen.


A serving of hasselback potatoes


Hasselback potatoes

  • 10 red potatoes (you can use any kind of potato)

  • 20g vegan butter

  • Salt & pepper

  • 1 tbsp dried basil

  • 4 tbsp olive oil 

  • Fresh thyme

Wild garlic pesto

  • 100g wild garlic

  • 2 garlic cloves 

  • 1 handful basil

  • 3-4 tbsp olive oil

  • 3-4 tbsp nutritional yeast

  • 1 tbsp oat milk

  • 1-2 tbsp lemon juice

  • 1 handful sunflower seeds

  • 1 handful pumpkin seeds

  • Salt

How to:

Hasselback potatoes

  1. Turn the oven on 180 degrees c.

  2. Melt the butter in a pan or in a microwave. Add the butter to a bowl with salt, pepper, dried basil and olive oil.

  3. Peel the potatoes; then take two cooking spoons and put a potato in between (then it’s easier to cut and you won’t cut all the way through). Cut the potatoes with a 1,5-2 mm space between the cuts.

  4. Place the potato on an oven tray with some parchment paper and brush ¼ of the butter-oil sauce on all of them.

  5. Leave the potatoes in the oven for 1 hour. Every 15 m. brush some of the butter-oil sauce on the potatoes.

  6. When the hour is up, take the potatoes out of the oven and leave them to cool for a few minutes.

  7. When you’re ready to serve them, add some wild garlic pesto and fresh thyme. 

Wild garlic pesto

  1. Find all the ingredients and put them in a food processor, blend for 4-5 m. A tip is to add the ingredients little by little and remember to taste, so you get the consistency and taste that you prefer.

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