hasselback potatoes

Ingredients:

• 5-6 Large Potatoes, washed
• ½ cup Vegan basil pesto
• 4-5 cloves Garlic, Minced
• 3 tbsp Extra Virgin Olive Oil
• ½ cup parmesan cheese india, grated
• 2 Wooden Skewers

Procedure:

1. Preheat the oven to 200 C.
2. We will first begin by cutting the potatoes in hasselback style. Place the 2 wooden skewers along the longer sides of the potato.
3. Using a sharp knife, begin slicing the potato thinly but ensure that the knife doesn’t reach the bottom of your cutting board. The wooden skewers will protect the potato from the knife piercing through.
4. Once you have cut all of the potatoes, place them on a baking tray covered with foil and drizzle with olive oil. Sprinkle with salt and pepper.
5. Place the tray in the oven and roast for 10 minutes.
6. Meanwhile, combine the basil pesto, garlic, and olive oil in a bowl and mix to combine.
7. After 10 minutes, remove the potatoes from the oven and then drizzle the basil pesto marinade over all the potatoes.
8. Make sure that all of the cuts made in the potato are covered in marinade.
9. Place the tray back in the oven for 20-30 minutes based on the size of the potatoes.
10. The potato slices should fall apart once fully cooked.
11. Remove the cooked potatoes from the oven and sprinkle with the grated parmesan cheese india and enjoy piping hot!