Smokey Paprika Hasselback Potatoes with Kale & Coriander Pesto

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Potatoes: More than a bit on the side! 

Can’t decide if you’ll have crispy roast potatoes or fluffy baked potatoes? Make these Smokey Paprika Hasselbacks! This dish has basically got it all. The kale and coriander pesto will give you your daily greens boost and a burst of citrus from the lime. The potatoes are salt, gluten and fat free and I’ve kept the skins on so they still have all of those fantastic nutrients. Potatoes are a great source of potassium and fibre, as well as being low in sugar. I’ve added Greek yogurt for a bit of protein and the avocado for lots of good fats making this the perfect complete meal.

The beauty of the hasselback potato is that it cooks super quick with all of those cut layers so dinner is on the table in no time. You can make so many different variations of this dish. I’ve used smokey paprika here but you can use regular olive oil or different spices like garam masala or cumin. You could also stuff things between those slices like grated cheese or chorizo then return them to the oven for a further few minutes to melt. They’re extremely versatile so be as adventurous as you like with the flavouring! My kids love these ‘hedgehog’ potatoes and peel off each crispy slice one by one. They’re fun to make and fun to eat! I place the potatoes on a wooden spoon to slice them, ensuring that I don’t cut all the way through. It really speeds up the process.

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This dinner is perfect mid week when everyone is hungry, I’m short on time and I need to make something that I know everyone will enjoy.

For more information and inspiration on how the humble spud can be be more than a bit on the side in your kitchen just go to

Lilly x


Smokey Paprika Hasselback Potatoes with Kale & Coriander Pesto

10 mins prep time, 30 mins cooking time

Serves 4

8 medium potatoes (Kerr’s Pink, Maris Piper or Rooster)

2 tsp sweet smoked paprika

1 tbsp olive oil

Sea Salt

2 avocados

2 limes

25g coriander, stems removed

1 large handful of curly kale, stems removed

100ml olive oil

1 clove garlic

180ml Greek yoghurt

To serve, lime wedges, coriander leaves, 1/2 small red onion, finely diced

Preheat the oven to 200C. First prepare the potatoes. Scrub each one if necessary then dry. Place on a wooden spoon and carefully cut slits down with a sharp knife as if slicing the potato but stop before you cut it fully (see photo above). The wooden spoon will help as a guide, preventing you from cutting through. Repeat with each potato. Mix the paprika and olive oil in a small bowl with a generous pinch of salt. Brush the potatoes with the paprika oil and place on a tray in the oven for 20 mins. Remove and brush with the remainder of the paprika oil then roast for a further ten minutes till crisp and cooked through.

While the potatoes are cooking make the pesto. Tear the kale into pieces and place in a blender or food processor with the coriander leaves, garlic and a pinch of sea salt. Blend to break them down and then add the oil and the juice of 1/2 lime. Blend till fully smooth. I use a nutribullet for this but any strong blender or processor will work.

Slice the avocados and divide amongst four plates, top with a dollop of Greek yogurt and a generous spoon of the kale pesto. Scatter with diced red onion and a few more coriander leaves. Place two potatoes on each plate and enjoy right away!


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