Hasselback Potatoes with Spinach Cashew Pesto

By MooK

Ingredients

• For the Potatoes:
• 4 russet potatoes
• 4 garlic cloves
• 4 tablespoons unsalted butter
• coarse sea salt
• 3 tablespoons olive oil
• For the Pesto:
• 2 loosely packed cups of spinach
• 2 garlic cloves
• 1/4 cups roasted cashews
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/3 cup freshly grated Parmesan cheese
• salt and pepper to taste
• 1/3 cup olive oil

Preparation

Step 1

Rinse and scrub potatoes well. We’re keeping the skin on so it’s gotta be clean.

Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes. Top with spinach pesto and serve.

For the Pesto:

Place garlic cloves, spinach, nuts, lemon juice, zest and Parmesan cheese in the bowl of a food processor. Blend until spinach is broken down and, whiles still blending, slowly pour in the olive oil. Turn off food processor, taste and add salt and pepper as needed. Serve over potatoes… or pasta!