Pesto & Cheese Hasselback Potatoes

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Pesto & Cheese Hasselback Potatoes

Yield: 6

Author: Ori Harrington

Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M

Ingredients

For the Pesto

• 3 cups fresh basil
• 1/2 cup nutritonal yeast
• 3/4 cup pistachio nuts
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest

For the Potatoes

• 6 medium russet potatoes
• 1/3 cup of vegan butter (I used Nut for Butter)
• 2 garlic gloves
• 3/4 cup grated vegan gouda cheese (I used Nafsikas)
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tsp cayenne pepper
• Sal & pepper to taste

Instructions

For the Pesto

1. Using a food processor a high speed blender, blend all the ingredients until you have a smooth paste, set aside.

For the Potatoes

1. Preheat your oven to 450F.
2. Place one wooden spoon on each side of the potato lengthwise. Make medium-thin slices, cutting down to the wooden spoons with a sharp knife, repeat this process with all your potatoes.
3. In a small saucepan, melt the butter & add the minced garlic, cook until garlic starts to get olden, remove from the heat.
4. Place your potatoes on a baking tray, brush them with butter, sprinkle the spices & bake them for 30 minutes, after this time the potatoes should start getting soft & golden, sprinkle the cheese, making sure you get it between the slices. Bake for 35 more minutes.
5. Take them out off the over, let them rest for 5 minutes & then sprinkle salt & pepper to taste & add as much pesto as you'd like on top of them.
6. Enjoy!

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Nutrition Facts

Calories

500.06

Fat (grams)

40.93

Sat. Fat (grams)

12.43

Carbs (grams)

22.75

Fiber (grams)

9.55

Net carbs

13.20

Sugar (grams)

2.05

Protein (grams)

17.82

Sodium (milligrams)

275.56

Cholesterol (grams)

42.23

Nutritional info might change depending on how much cheese & pesto you use for your potatoes