Watercress and Pea Pesto Hasselback Potatoes
Hasselback potatoes are the perfect vessel for this bright watercress and pea pesto, perfect for a light Spring time dinner or side.
Introduction
Growing up, my favourite potato was a hasselback. I adore how they soak up all the flavour and are both crispy and fluffy at the same time. These are dressed with a punchy green pesto made from peppery watercress and sweet springtime peas. The leftover pesto will be perfect to spoon over your meals for the rest of the week.
Ingredients
| 500g (1 lb 2 oz) | new potatoes (waxy potatoes can also be used) |
| 2 tbsp | vegetable oil |
| 1 | garlic clove, grated |
| sea salt and freshly ground black pepper | |
| For the watercress and pea pesto | |
|---|---|
| 50g (1¾ oz) | watercress |
| 200g (7 oz/1¼ cups) | frozen peas, defrosted by running under the hot tap and draining |
| 2 tbsp | pine nuts or sunflower seeds |
| 2 | garlic cloves |
| juice of 1 | lemon |
| 2 tbsp | vegan Parmesan-style cheese or nutritional yeast |
| 4 tbsp | olive oil, or more if needed |
Method
Preheat the oven to 200°C fan (425°F).
Place each potato into the hollow of a wooden spoon, and using a sharp knife, cut vertical slices across the potato. The spoon will stop you cutting all the way through to create the hasselback cuts.
Add the potatoes to a roasting tin (pan), turning the potatoes so the slices are facing up.
Mix the oil, garlic, salt and pepper together in a small bowl, then brush the potatoes with the mixture, taking care to get between the slices. Roast in the oven for 45 minutes, basting halfway through with the remaining garlic oil mixture.
Meanwhile, blitz all the ingredients for the pesto in a food processor until smooth. Add a little extra olive oil if it needs it.
When the potatoes are golden, remove them from the oven and sprinkle with a little extra sea salt. Drizzle with the pesto and toss to coat.
Notes
There will be some pesto leftover, which you could use with pasta. The pesto can be stored in an airtight container in the refrigerator for 3–5 days.
This dish would work well with some extra vegetables thrown into the tin alongside the potatoes towards the end of their cooking. For example, some broccoli or green beans could be added for the last 15 minutes of roasting.
Reviews
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