Mediterranean Hasselback Potatoes with Parsley Pesto
Mediterranean Hasselback Potatoes with Parsley Pesto are a beautiful and flavorful side dish that combines crispy roasted potatoes with the fresh, herby brightness of Mediterranean-style pesto. Thinly sliced potatoes are fanned out and roasted until golden and tender, then drizzled with a vibrant parsley pesto made with olive oil, garlic, and lemon. It’s the perfect balance of comfort food and Mediterranean freshness.
Serve these potatoes alongside grilled meats, seafood, or as a standalone vegetarian dish.
Time Required:
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the Hasselback Potatoes:
4 medium Yukon Gold or Russet potatoes (or use baby potatoes for mini versions)
3 tablespoons olive oil
1 tablespoon melted butter (optional for extra richness)
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper, to taste
For the Mediterranean Parsley Pesto:
1 cup fresh parsley leaves (packed)
2 tablespoons fresh basil (optional, for added flavor)
2 cloves garlic
¼ cup walnuts, pine nuts, or almonds
⅓ cup extra virgin olive oil (plus more if needed for consistency)
2 tablespoons grated Parmesan or crumbled feta (optional for Mediterranean flair)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and black pepper, to taste
Instructions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
Place each potato between two chopsticks or wooden spoons to prevent slicing all the way through.
Slice the potatoes into thin slices, about ⅛ inch apart, leaving the bottoms intact so the slices stay connected.
Season the Potatoes:
In a small bowl, mix olive oil, melted butter (if using), smoked paprika, oregano, garlic powder, salt, and pepper.
Brush the mixture generously over the potatoes, making sure it gets between the slices.
Bake the Potatoes:
Place the potatoes on a baking sheet lined with parchment paper or foil.
Bake for 50–60 minutes, basting with pan drippings halfway through, until the potatoes are golden and crispy on the edges and tender in the middle.
Make the Parsley Pesto:
In a food processor, combine parsley, basil (if using), garlic, nuts, Parmesan or feta (if using), lemon juice, and lemon zest.
Pulse until chopped.
Stream in the olive oil while blending until a smooth but slightly chunky pesto forms.
Season with salt and pepper to taste.
Assemble and Serve:
Drizzle the parsley pesto over the hot Hasselback potatoes.
Garnish with extra herbs, a sprinkle of feta or Parmesan (optional), and lemon wedges.
Serving Suggestions:
Serve with grilled chicken, fish, or lamb
Pair with a Greek salad or roasted vegetables for a full Mediterranean meal
Enjoy as a vegetarian main course with extra feta and olives on top
Tips & Variations
Tips:
Use Chopsticks or Skewers for Even Slicing:
Placing chopsticks or wooden spoons alongside the potato keeps your knife from cutting all the way through, making the Hasselback technique foolproof.
Get the Pesto into the Slices:
Use a spoon or brush to carefully drizzle pesto between the potato slices after baking for maximum flavor.
Choose the Right Potato:
Yukon Gold potatoes are great for their buttery texture, while Russets get crispier edges. Baby potatoes work well for a mini version.
Baste During Baking:
Brush the potatoes with the oil and butter mixture again halfway through baking to help them crisp up and brown evenly.
Make the Pesto Ahead:
Parsley pesto can be made up to 3 days in advance and stored in an airtight container in the fridge.
Variations:
Cheesy Version:
Add shredded mozzarella, Parmesan, or crumbled feta between the potato slices during the last 10 minutes of baking for a cheesy twist.
Nut-Free Pesto:
Skip the nuts in the pesto and use sunflower seeds or pumpkin seeds for an allergy-friendly option.
Vegan Version:
Use olive oil only (skip the butter) and omit cheese from the pesto for a fully vegan dish.
Add Tomatoes & Olives:
Top the potatoes with chopped sun-dried tomatoes or Kalamata olives after baking for an extra Mediterranean punch.
Spicy Pesto:
Add a pinch of red pepper flakes or Aleppo pepper to the pesto for a gentle heat.
Use Different Herbs:
Substitute or mix the parsley with cilantro, mint, or dill for different Mediterranean herb profiles.
Q&A
Q: Can I make this recipe ahead of time?
A: You can prepare the parsley pesto up to 3 days in advance and store it in the fridge. The potatoes are best served fresh, but you can pre-slice and season them a few hours ahead and bake when ready.
Q: Do I have to use cheese in the pesto?
A: No, the cheese is optional. For a dairy-free or vegan version, simply leave out the Parmesan or feta. The pesto will still be bright and flavorful.
Q: Can I use store-bought pesto instead?
A: Yes, but for authentic Mediterranean flair, fresh parsley pesto gives a unique taste. If using store-bought pesto, choose a herb-heavy or Mediterranean-style version and consider adding lemon juice for brightness.
Q: What if I don’t have a food processor?
A: You can make the pesto by finely chopping the parsley, garlic, and nuts by hand and then mixing them with olive oil, lemon, and cheese in a bowl.
Q: Are these potatoes gluten-free?
A: Yes! The entire recipe is naturally gluten-free, making it suitable for most dietary needs.
Nutrition Facts
(Per Serving – based on 4 servings)
Calories: 320
Protein: 5g
Total Fat: 23g
Saturated Fat: 4g
Carbohydrates: 25g
Fiber: 3g
Sugar: 1g
Sodium: 240mg
Cholesterol: 5mg
Note: Nutrition may vary depending on the size of the potatoes and whether cheese is included.
Conclusion:
Mediterranean Hasselback Potatoes with Parsley Pesto combine crispy, golden potatoes with a fresh, lemony herb sauce that’s packed with flavor. The contrast between the warm, tender potatoes and the cool, vibrant pesto makes this dish a standout side or vegetarian main. Simple yet elegant, this recipe is perfect for family dinners, special occasions, or anytime you want to bring a bit of the Mediterranean to your table.