Hasselback potatoes with pesto

Total time: 1hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 886 Kcal, 14g Protein, 33g Carbohydrates, 76g Fat


  • Hasselback potatoes
  • 800 g potatoes
  • 50 g butter, cut into small pieces
  • a little pepper
  • 0.5 tsp salt
  • Bake
  • 1 tsp sugar
  • 250 g carrots, cut lengthways into six pieces
  • 1 tbsp butter
  • 0.25 tsp salt
  • Pesto
  • 100 g crème fraîche
  • 90 g green olives, roughly chopped
  • 100 g almonds
  • 180 g basil pesto

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  • Hasselback potatoes

    Place the potatoes on a tablespoon one at a time, carefully cut thin slices into the potatoes but do not cut all the way through. Place the potatoes on a baking tray lined with baking paper, season. Spread the butter over the top.
  • Bake

    Approx. 30 mins. in the lower half of an oven preheated to 220°C. Combines the carrots, sugar and butter, season with salt, add to the potatoes, bake for another 20 mins. or so.
  • Pesto

    Without adding any oil, toast the almonds in a frying pan until golden brown, chop roughly. Mix the pesto, olives and almonds. Scatter over the potatoes and carrots. Spread with crème fraîche.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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