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

LR By: Laine Rudolfa

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I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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Vegan Rosemary Hasselback Potatoes with Parsley Pesto

Rosemary Hasselback Potatoes with Parsley Pesto

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Potato Recipes

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

508

Dairy Free

Vegan

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!

Ingredients You Need for Rosemary Hasselback Potatoes with Parsley Pesto [Vegan, Gluten-Free]

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)

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

Preheat oven to 425°F and place the rack in the middle.
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.
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.
Brush the potatoes with half of the olive oil (about 2 tbsp) and sprinkle with sea salt and pepper.
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.
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!
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.
Serve the hasselback potatoes while they’re still warm with the parsley pesto on the top.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.