Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Rosemary Hasselback Potatoes with Parsley Pesto [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

In this recipe you’ll discover how to make the crispiest and most flavorful rosemary hasselback potatoes with tangy parsley and pumpkin seed pesto. This recipe is a real win-win because it’s vegan, gluten-free, healthy and comforting at the same time. So let’s get those hasselback potatoes on the table!

Rosemary Hasselback Potatoes with Parsley Pesto [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

508

Serves

4

Cook Time

60

Ingredients

For the hasselback potatoes:

  • 8 medium sized potatoes (washed, with skin on)
  • 4 tablespoons olive oil
  • A few sprigs of fresh rosemary (or 1 tablespoon of dried rosemary)
  • A healthy pinch of sea salt
  • A healthy pinch of black pepper

For the parsley & pumpkin seed pesto: 

  • 2 cups packed fresh parsley (stems removed)
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons nutritional yeast
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 cloves of garlic
  • 1/4 teaspoon sea salt
  • 7 tablespoons of water (more or less depending on the consistency you want)

Preparation

  1. Preheat oven to 425°F and place the rack in the middle.
  2. Cut thin (about 1/8 of an inch) slits into each potato. Stop just before you cut through (about two-thirds into the potato) as it’s important that the slices stay connected at the bottom of the potato.
  3. Brush the bottom of a baking dish with some olive oil and arrange the potatoes. Remove rosemary leaves from the stems and randomly put the leaves into the slits of potatoes.
  4. Brush the potatoes with half of the olive oil (about 2 tbsp) and sprinkle with sea salt and pepper.
  5. Bake the potatoes for 30 minutes (at this point the potato layers will start to separate). Brush the potatoes again with the remaining 2 tbsp of olive oil.
  6. Bake the potatoes for another 30 minutes or so, until the edges are crisp and the potatoes are fork tender. The cooking time depends on the size of your potatoes. Smaller takes a bit less time but bigger a bit more time so keep an eye on them!
  7. While the potatoes are baking, make the parsley pesto by combining all ingredients in a blender or a food processor. Blend until the pesto is smooth. Taste test to see if you’d like to make any adjustments. If necessary, add more water for thinner consistency.
  8. Serve the hasselback potatoes while they’re still warm with the parsley pesto on the top.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

I’m a vegan food lover, blogger, recipe developer and a food photographer from Latvia. My health journey started 6 years ago when I went vegan overnight. I used to be a compulsive binge eater who was always looking for drastic ways to lose weight. But veganism changed my unhealthy relationship with food and taught me how to love my body. Right now I’m spreading the inspiration to help other people go vegan and live healthy.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Rosemary Hasselback Potatoes with Parsley Pesto [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX