Hasselback potatoes with green pesto
2-3 small to medium potatoes per person. 8-12 in total (mars pipers work well)
2 tablespoons olive oil
½ tsp paprika
80g lardons or bacon sliced finely
½ tub pesto
Salt and pepper to taste
Fresh herbs, basil, parsley or thyme
Pre-heat the oven to 180°. Cut a thin lengthwise slice off the bottom of each potato, so that it stays flat on your chopping board – this makes it easier to slice the potatoes. Lay two wooden spoons, or chopsticks, on either side of the potato, lengthwise, so that as you’re slicing, you don’t slice all the way through, it should look like a concertina. Repeat this process with the potatoes until they are all sliced.
Place the potatoes on a baking tray and drizzle them in olive oil, paprika and sea salt. Put the tray in the centre of the oven and cook for 50 to 60 minutes until the potatoes are golden brown. Baste them with the oil halfway through cooking. Check them with a knife to see if they are fully cooked.
Heat a pan and add the lardons, cook evenly until golden, pat them with kitchen towel to remove any excess grease and set aside.
Remove the roast potatoes from the oven and arrange them in a serving dish. Sprinkle the lardons over the top and drizzle the pesto over the potatoes. Garnish with fresh herbs if you wish and serve immediately.
Hasselback potatoes are a great accompaniment to any meal and are also delicious cold in a lunchbox the next day with an extra drizzle of pesto or maybe some mayonnaise.