Hassleback Potatoes with Vegan Pesto
The perfect accompaniment to any meal, these hassleback potatoes will be soft on the inside with a crispy shell. Top with this delicious vegan pesto for a delicious side dish!
- Contains Nuts
Prepared with
Ingredients
- 35oz potatoes
- 4oz olive oil
- To taste salt
- To taste pepper
- To taste chilli flakes
- To taste garlic powder
- 2 tbsp chopped parsley
For the Pesto
- 1.8oz fresh basil leaves (tightly packed)
- 1oz nutritional yeast
- 4oz extra virgin olive oil
- 2.6oz pine nuts (lightly toasted)
- 3 garlic cloves (large)
- Juice of ½ a lemon
- ½ tsp salt
- To taste black pepper
Instructions
Step 1
Wash and dry the basil leaves
Step 2
First make the pesto by placing the basil into a food processor, add nutritional yeast, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth. Leave to one side
Step 3
With a sharp, thin knife, make deep vertical cuts in to the potatoes, but without cutting all the way through. You can place a chopstick on either side of the potato to keep you from accidentally cutting too deeply or going all the way through
Step 4
Mix the oil with spices and parsley
Step 5
Preheat the oven to 180 C. Drizzle every potato with the oil mixture
Step 6
Bake the potatoes for 45 minutes, then drizzle with the oil mixture again. Bake for another 30 min, drizzle again. Repeat until the potatoes turn golden brown
Step 7
Serve hot with the pesto