We’re almost at the point when it’s not okay to heat your oven at 425 for an hour. But not quite. Here in New York City we’ve been doused with rain almost daily and temperatures have hovered around 65 degrees, allowing me to make hasselback potatoes for the first time. The same day, I got a large bunch of chives in our CSA and used them to make a pesto drizzle, a twist on the classic baked potatoes with sour cream and chives.
When Mom’s cousin posted a Pin of hasselback potaotes, the heading read “Better then French Fries!” A fry addict, I’m not sure about that, but these potatoes are every bit as satisfying, especially when topped with a mixture of this flavor bomb pesto and cool sour cream. I served the potatoes alongside a simple grilled steak and and asparagus, which I roasted, along with the potatoes, the last ten minutes of the potato cook time.
Hasselback Potatoes with Sour Cream and Chive Pesto
4 Yukon Gold Potatoes
2 tablespoons olive oil plus 1/3 cup olive oil
Kosher salt and ground black pepper
1/2 cup packed snipped chives
1/2 cup packed parsley leaves
2 tablespoons toasted pine nuts
2 cloves garlic
1 tablespoon lemon juice
1/4 cup (or more!) sour cream
Heat oven to 425. Wash and dry potatoes, then thinly slice, almost all the way – but not quite – through. Drizzle with two tablespoons of the olive oil. Using a pastry brush, evenly coat potato with oil, making sure to get in between slices. Sprinkle generously with kosher salt and freshly ground black pepper. Place potatoes on a baking sheet and cook bake until golden brown, about an hour (or even longer if you have the time).
Meanwhile, puree the chives, parsley, pine nuts, and garlic in a food processor. With the machine running, add remaining 1/3 cup oil. Pour pesto into a bowl; stir in lemon juice, and salt and pepper to taste.
Top each potato with a portion of chive pesto. Serve with sour cream.