Hasselback potatoes with pesto

Hasselback potatoes with pesto

Total: 1 hr 20 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 886 kcal
, Fat: 76 g
, Carbohydrate: 33 g
, Protein: 14 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hasselback potatoes

800 g potatoes
½ tsp salt
a little pepper
50 g butter, cut into small pieces

Bake

250 g carrots, cut lengthways into six pieces
1 tsp sugar
1 tbsp butter
¼ tsp salt

Pesto

100 g almonds
180 g basil pesto
90 g green olives, roughly chopped
100 g crème fraîche
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How it's done

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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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