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.
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:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Mini Hasselback Potatoes (Gluten & Dairy Free)
Preheat the oven to 180 oC
Place the potatoes in a pan of salted boiling water for 10 minutes
Drain and cool the potatoes slightly
Insert a skewer through the middle of each potato
Make horizontal cuts through the potato until you hit the skewered
Remove the skewer
Place the potatoes in a roasting pan
Drizzle with the olive oil and season with salt and pepper
Bake for 35 minutes or until crisp
Pan fry the chorizo for a couple of minutes
Top the potatoes with the chorizo and drizzle on the basil pesto
* Click here for pesto recipe --> Gluten and Dairy Free Basil Pesto