Welcome to my latest recipe for Gluten and Dairy Free Mini Hasselback Potatoes.

Hope you are all staying safe and taking care of each other.  As long as I can get my hands on basic ingredients I’ll continue to post recipe ideas while we are all staying in.

I made some fresh dairy free basil pesto so look out for a few recipes coming up that features it.  For today’s recipe I’ve posted some new potatoes and topped with pesto and some crispy diced chorizo.  Perfect for a light lunch or as a side dish at dinner time.

hasselback potatoes

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Mini Hasselback Potatoes then you might like to try one of my other light bites recipes:

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Enjoy!

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Mini Hasselback Potatoes (Gluten & Dairy Free)

Difficulty: Intermediate Servings: 4 Best Season: Fall

Ingredients

Instructions

  1. Preheat the oven to 180 oC

  2. Place the potatoes in a pan of salted boiling water for 10 minutes

  3. Drain and cool the potatoes slightly

  4. Insert a skewer through the middle of each potato

  5. Make horizontal cuts through the potato until you hit the skewered

  6. Remove the skewer

  7. Place the potatoes in a roasting pan

  8. Drizzle with the olive oil and season with salt and pepper

  9. Bake for 35 minutes or until crisp

  10. Pan fry the chorizo for a couple of minutes

  11. Top the potatoes with the chorizo and drizzle on the basil pesto

Note

* Click here for pesto recipe --> Gluten and Dairy Free Basil Pesto

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