Hasselback Potatoes on a white plate with a pot in the foreground.

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Hasselback Potatoes & Home Made Pesto
A Lambert Produce Recipe

Hasselback Potatoes & Home Made Pesto Recipe

Hasselback Potatoes on a white plate with a pot in the foreground.

If crispy Potatoes with home made Parsley Pesto isn’t one of the best side dishes for any meal, we don’t know what is!





  • 6 medium potatoes, halved lengthways
  • ¼ cup avocado oil
  • ⅓ cup parmesan, finely grated
  • 250g truss tomatoes
  • ½ cup flat leaf parsley, leaves only
  • ½ cup basil leaves
  • ¼ cup pepitas, toasted
  • 1 small clove of garlic
  • 1 avocado, stoned, peeled, and diced
  • Juice of 1 lemon


1. Preheat oven to 220°C. Line a large roasting pan with baking paper.

2. On a clean work surface, place one potato half. On either side of the potato half, place a chopstick (this stops you from cutting all the way through).

3. Thinly slice the potato down to the level of the chopsticks at 3mm intervals. Place the potato flat-side down in the prepared pan.

4. Repeat with the remaining potatoes.

5. Drizzle the potatoes with 1 tablespoon of oil and season with salt and pepper.

6. Roast the potatoes for 40 minutes or until golden and tender.

7. Sprinkle 1 tablespoon of the parmesan over the potatoes. Also, add the tomatoes to the roasting pan. Roast together for 10 minutes or until the tomatoes begin to collapse and the potatoes are crisp.

8. While the potatoes are in the oven, place the parsley, basil, pepitas, garlic, and remaining parmesan in a blender. Blend until finely chopped.

9. Add the avocado, lemon juice, remaining oil, and 2 tablespoons of water to the blender. Blend until well combined.

10. Once out of the oven, drizzle the pesto over the potatoes. Enjoy.