Irresistible Pesto Pasta Hasselback Potatoes: A Crowd-Pleasing Dinner Idea

Crispy, golden Hasselback potatoes meet creamy pesto pasta in this showstopping recipe that’s perfect for weeknights, dinner parties, or even meal prep! Ready in under an hour, this vegetarian dish is guaranteed to impress.

1: Why This Recipe Works

If you’re tired of choosing between carbs and more carbs (no judgment here!), this recipe merges two classics into one unforgettable meal. Here’s why it’s a winner:

• Crispy meets creamy: Hasselback potatoes add crunch, while pesto pasta delivers silky richness.
• Effortless elegance: Looks gourmet but requires basic ingredients like Russet potatoes, store-bought pesto, and Parmesan.
• Versatile for crowds: Easily doubles for parties or scales down for cozy dinners.
• Dietary-friendly: Swap gluten-free pasta or skip nuts in pesto for allergies.

2: Ingredients You’ll Need

• Russet potatoes: 4 medium (the starchier, the crispier!).
• Basil pesto: 1 cup homemade or store-bought (Barilla or Kirkland work great).
• Penne pasta: 2 cups (or gluten-free fusilli for dietary needs).
• Parmesan cheese: ½ cup grated (or nutritional yeast for vegan options).
• Olive oil, salt, pepper: For seasoning potatoes.

Pro Tip: Short on time? Use pre-sliced frozen Hasselback potatoes (yes, they exist!).

3: How to Slice Hasselback Potatoes Like a Pro

The secret to Hasselback potatoes? Thin, even slices that crisp up without falling apart. Follow these steps:

Wash and dry potatoes thoroughly (skin-on for extra crunch).

Use the chopstick hack: Place a chopstick on either side of the potato to prevent slicing all the way through.

Slice thinly: Cut ¼-inch slices across the potato, stopping at the chopsticks.

Season generously: Brush olive oil between layers and sprinkle with salt and pepper.

Why this works: The slices fan out while baking, creating maximum crispiness!

4: Baking Perfectly Crispy Hasselback Potatoes

Preheat oven to 400°F (200°C).

Arrange potatoes on a parchment-lined baking sheet.

Bake for 45–50 minutes, brushing with olive oil halfway through.

Add flavor: In the last 10 minutes, drizzle with garlic herb butter (optional but highly recommended).

Pro Tip: For extra crunch, broil for 2–3 minutes at the end (watch closely!).

5: Creamy Pesto Pasta Pairing

While potatoes bake, whip up the pesto pasta:

1. Cook pasta al dente (reserve ½ cup pasta water).
2. Toss with pesto: Stir in 1 cup pesto and ¼ cup pasta water for sauciness.
3. Add Parmesan: Fold in ½ cup grated cheese until melted.

Serving hack: Plate potatoes over a bed of pesto pasta and garnish with fresh basil.

6: Crowd-Pleasing Serving Ideas

Transform this dish into a feast with:

• For parties: Double the recipe and serve on a rustic wooden board.
• Pairings: Garlic bread, a simple arugula salad, or roasted veggies.
• Dietary tweaks: Use vegan pesto and nutritional yeast for dairy-free guests.

7: FAQs Answered

Q: Can I prep this ahead?
A: Yes! Slice and season potatoes 1 day in advance (store covered in the fridge).

Q: How to store leftovers?
A: Keep potatoes and pasta separate in airtight containers (reheat potatoes in the oven for best texture).

Q: Can I use sweet potatoes?
A: Absolutely! Adjust baking time to 55–60 minutes.

Conclusion: Your New Go-To Dinner Star

This pesto pasta Hasselback potato recipe isn’t just a meal—it’s a conversation starter. Whether you’re hosting friends or treating yourself, it’s proof that comfort food can be elegant and easy.