When we first laid eyes on hasselback potatoes, we thought to ourselves, what on Earth are those delicious looking accordians, and why are we only learning about them now?! It was that moment when we just knew they would be the perfect side dish to any meal, and we just had to make them. The hasselback potato doesn’t differ greatly from traditional baked potatoes. The only difference is that they are sliced to look like a fan or an accordian. A way prettier presentation, don’t cha think?
The hasselback potato was first created in Stockholm, Sweden at Restaurant Hasselbacken (hence the name). This “pillbug” potato, as it is also referred, was first served in the 1700s.
Classic hasselbacks are made using white potatoes, but to lighten things up a bit, we decided to use sweet potatoes. And since sweet potatoes are sweet, we needed to add a touch of savory, so we whipped up some delicious arugula pesto. In our opinion, there is nothing better than sweet and savory.
This arugula pesto is EVERYTHING! It’s definitely a twist on the classic pesto and such a better fit for our sweet potato hasselbacks’. We chose to incorporate arugula into our pesto since classic pesto is made with basil, which is sweet, and we were trying to add a savory element. Arugula is super delicious and peppery, so it was the perfect base to our savory topping.
We also put another twist on the classic pesto by using green pistachios instead of pignoli nuts.
When these hasselbacks come out of the oven, they should be crispy on the outside and sweet and soft on the inside. They truly are a hug on a plate. These potatoes will fool your guests into thinking you’ve slaved in the kitchen for hours.
So, next time you’re wondering what to serve up with your chicken or steak, ditch the fries and opt for these simple, delicious hasselback taters.
Sweet Potato Hasselback w/Arugula Pesto
- 4 large sweet potatoes
- 1 bag of arugula
- 1/2 cup green pistachios
- 1/3 cup shredded Parmesan
- 2 garlic cloves
- 1 cup olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
Preheat the oven to 450 degrees Fahrenheit.
Slice sweet potatoes into 1/8 inch pieces about 2/3 of the way down (do not cut all the way through).
Rub with olive oil and stick in preheated oven for 10 minutes.
Meanwhile, prepare the pesto by combining arugula, pistachios, parmesean, garlic, salt, pepper, and olive oil in a food processor or blender. Add more olive oil & salt if necessary.
Remove the sweet potatoes from the oven once the pesto is complete and brush with the pesto. Make sure to stuff each layer with the arugula pesto.
Not: reserve some pesto to drizzle on top once the potatoes are served.
Return to the oven and continue to bake for an additional 40 minutes (until outside is crispy and inside is soft and creamy).
Serve alongside your favorite protein (steak, fish, chicken) and drizzle with remaining pesto.