The Chronicle

HASSELBACK POTATOES WITH PARSLEY PESTO

SERVES 6. PREP 15 MINS. COOK 50 MINS

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INGREDIENT­S

• 6 medium Red Royale potatoes, halved lengthways

• 1/4 cup (60ml) avocado oil

• 1/3 cup (25g) finely grated parmesan

• 250g cocktail truss tomatoes

• 1/2 cup flat-leaf parsley leaves

• 1/2 cup basil leaves

• 1/4 cup (40g) pepitas (pumpkin seeds), toasted

• 1 small garlic clove

• 1 avocado, stoned, peeled, chopped

• 1 lemon, juiced

METHOD

1 Preheat oven to 220°C. Line a large roasting pan with baking paper. Place 1 potato half on a clean work surface. Place a chopstick along either side of the potato half. Use a small sharp knife to thinly slice potato down to the level of chopsticks at 3mm intervals (this stops you from cutting all the way through). Place, flat-side down, in the prepared pan. Repeat with the remaining potato. Drizzle with 1 tbs oil and season. Roast for 40 mins or until golden and tender.

2 Sprinkle the potato with 1 tbs of the parmesan. Add tomatoes to the roasting pan. Roast for 10 mins or until tomatoes begin to collapse and potato is crisp.

3 Meanwhile, place the parsley, basil, pepitas, garlic and remaining parmesan in a food processor. Process until finely chopped. Add the avocado, lemon juice, remaining oil and 2 tbs water. Process until well combined.

4 Drizzle the potato mixture with parsley pesto to serve.

TIP: Use leftover basil and parsley to make herb cubes to use in soups and stir-fries. Chop herbs, place in an ice cube tray and top with oil. Freeze.

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