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Hasselback Potatoes with Macadamia Nut Pesto

 
One serving costs about $0.79

$0.79 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:31%

Spoonacular Score: 31%

 

Need a gluten free and lacto ovo vegetarian side dish? Hasselback Potatoes with Macadamia Nut Pesto could be a great recipe to try. This recipe serves 2 and costs 79 cents per serving. One portion of this dish contains approximately 6g of protein, 17g of fat, and a total of 332 calories. This recipe from Foodista requires truffle salt, pesto, thyme, and garlic. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Hasselback Potatoes with Spinach Pesto, Macadamia Nut-Pesto Fettuccine, and Hasselback Potatoes With Spinach Cashew Pesto are very similar to this recipe.

Ingredients

Servings:
2 medium
2 medium idaho potatoes
idaho potatoes
1 tsp
1 tsp fresh rosemary
fresh rosemary
1 tsp
1 tsp fresh thyme
fresh thyme
2 cloves
2 cloves garlic
garlic
some
some salt
salt
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps pesto
pesto
2 medium idaho potatoes
2 medium
idaho potatoes
1 tsp fresh rosemary
1 tsp
fresh rosemary
1 tsp fresh thyme
1 tsp
fresh thyme
2 cloves garlic
2 cloves
garlic
some salt
some
salt
2 Tbsps butter
2 Tbsps
butter
2 Tbsps pesto
2 Tbsps
pesto

Equipment

aluminum foil
aluminum foil
baking sheet
baking sheet
knife
knife
bowl
bowl
oven
oven
aluminum foil
aluminum foil
baking sheet
baking sheet
knife
knife
bowl
bowl
oven
oven


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.79
Ingredient
2 mediums idaho potatoes
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
2 cloves garlic
2 tablespoons butter
2 tablespoons pesto
Price
$0.57
$0.01
$0.11
$0.13
$0.24
$0.51
$1.58

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
332 Calories
5g Protein
17g Total Fat
40g Carbs
4% Health Score
Limit These
Calories
332
17%

Fat
17g
26%

  Saturated Fat
8g
51%

Carbohydrates
40g
14%

  Sugar
1g
2%

Cholesterol
31mg
10%

Sodium
348mg
15%

Get Enough Of These
Protein
5g
11%

Vitamin B6
0.78mg
39%

Potassium
910mg
26%

Manganese
0.4mg
20%

Vitamin C
14mg
18%

Vitamin A
703IU
14%

Magnesium
51mg
13%

Fiber
3g
13%

Phosphorus
126mg
13%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Copper
0.23mg
12%

Vitamin B3
2mg
11%

Folate
30µg
8%

Vitamin B5
0.68mg
7%

Calcium
64mg
6%

Vitamin B2
0.08mg
5%

Vitamin K
4µg
5%

Zinc
0.68mg
5%

Vitamin E
0.35mg
2%

Selenium
1µg
2%

Vitamin D
0.21µg
1%

covered percent of daily need

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