Gluten and Dairy Free Mini Hasselback Potatoes

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Course: lunch
Keyword: potatoes
Servings: 4 people


  • 500 g new potatoes
  • salt and pepper for seasoning
  • 1 tbsp olive oil
  • 1 tbsp chorizo diced
  • 1 tbsp dairy free basil pesto *


  • 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

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