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Mini Hasselback Potatoes (Gluten & Dairy Free)

Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Fall
Ingredients
  • 500 g new potatoes
  • salt and pepper (for seasoning)
  • 1 tbsp olive oil
  • 1 tbsp chorizo (diced)
  • 1 tbsp dairy free basil pesto *
Instructions
  1. 1
    Preheat the oven to 180 oC
  2. 2

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

  3. 3
    Drain and cool the potatoes slightly
  4. 4
    Insert a skewer through the middle of each potato
  5. 5
    Make horizontal cuts through the potato until you hit the skewered
  6. 6
    Remove the skewer
  7. 7
    Place the potatoes in a roasting pan
  8. 8
    Drizzle with the olive oil and season with salt and pepper
  9. 9

    Bake for 35 minutes or until crisp

  10. 10
    Pan fry the chorizo for a couple of minutes
  11. 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

Keywords: potatoes
Read it online: https://freefromfavourites.com/recipe/gluten-and-dairy-free-mini-hasselback-potatoes/