🥔 Crispy parmesan hasselback potatoes

4 servings · prep 20 min · cook 35 min

Ingredients

• 700 g mini potatoes, Yukon Gold or red
• 2 tbsp olive oil
• 1 tsp salt, 1/2 tsp black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 150 g shredded parmesan
• For the dip: 180 g Greek yoghurt, 2 tbsp pesto, a pinch of salt
• For the pesto: 2 cups fresh basil, 2 garlic cloves, 50 g grated parmesan, 120 ml olive oil, juice of half a lemon, salt

Method

1. Preheat the oven to 220 °C (425 °F) and line a baking sheet.
2. Set each potato between two chopsticks or wooden spoons, then make thin cuts across the top: the knife stops on the chopsticks and the potato stays whole.
3. Toss the potatoes with the olive oil, salt, pepper and thyme.
4. Spread the shredded parmesan into small piles on the tray, each about the footprint of a potato.
5. Set each potato cut-side up directly on its parmesan pile.
6. Roast 30 to 35 min, until the potatoes are tender and the parmesan forms a golden, crisp lace around them.
7. Meanwhile blend the basil, garlic and parmesan, then stream in the olive oil with the motor running. Season with lemon juice and salt.
8. Gently swirl 2 tbsp of that pesto into the Greek yoghurt, without overmixing so it stays marbled. Add salt.
9. Let the potatoes cool slightly and serve with the pesto dip.

Adapted from theChefoutWest (YouTube)

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