Hassleback Potatoes with Vegan Pesto

  • Prep 10 mins
  • Total 1h 30 mins
  • Easy
  • Serves 4

The perfect accompaniment to any meal, these hassleback potatoes will be soft on the inside with a crispy shell. Top with this delicious vegan pesto for a delicious side dish!


  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

Cooking mode

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  • 1kg potatoes
  • 112g olive oil
  • To taste salt
  • To taste pepper
  • To taste chilli flakes
  • To taste garlic powder
  • 2 tbsp chopped parsley

For the Pesto

  • 50g fresh basil leaves (tightly packed)
  • 30g nutritional yeast
  • 112g extra virgin olive oil
  • 75g pine nuts (lightly toasted)
  • 3 garlic cloves (large)
  • Juice of ½ a lemon
  • ½ tsp salt
  • To taste black pepper


  • Step 1

    Wash and dry the basil leaves

  • Step 2

    First make the pesto by placing the basil into a food processor, add nutritional yeast, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth. Leave to one side

  • Step 3

    With a sharp, thin knife, make deep vertical cuts in to the potatoes, but without cutting all the way through. You can place a chopstick on either side of the potato to keep you from accidentally cutting too deeply or going all the way through

  • Step 4

    Mix the oil with spices and parsley

  • Step 5

    Preheat the oven to 180 C. Drizzle every potato with the oil mixture

  • Step 6

    Bake the potatoes for 45 minutes, then drizzle with the oil mixture again. Bake for another 30 min, drizzle again. Repeat until the potatoes turn golden brown

  • Step 7

    Serve hot with the pesto