Ingredients
- 2 medium Idaho potatoes, washed and scrubbed
- 1 teaspoon of fresh rosemary, chopped
- 1 teaspoon of fresh thyme, chopped
- 2 cloves garlic, peeled and sliced
- truffle salt, to taste
- 2 tablespoons of European style butter
- 2 tablespoons of homemade pesto or store-bought pesto
Make it step by step
- Preheat your oven to 425 degrees F.
- Wash and scrub the potatoes, and dry them thoroughly.
- There's a lot of different ways to cut the characteristic Hasselback slits into the potatoes, I use a plastic lid from a food storage container. Lay the potato next to it, and the knife will hit the plastic before you can fully cut through the potato.
- Place the potatoes into a bowl with cold water, to rinse away the excess starch. Be sure to gently separate the petals to allow the water to wash away all the excess starch between them.
- Dry the potatoes, then tuck the sliced garlic and chopped herbs between the petals, distributing them evenly.
- Liberally salt the potatoes with the truffle salt, making sure to tuck some into the layers.
- Place the potatoes into a baking sheet, and dab them with a pat of butter. I like creating aluminum foil nests for the potatoes to cook in, this helps contain the melted butter, and making basting them a breeze.
- Bake the potatoes for 1 hour, basting every 15 minutes with the melted butter to get them extra crispy.
- Top each potato with a tablespoon of the pesto, and serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jannese Torres-..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.