Hasselback Potatoes with Spring Pea Pesto by Chef Carrie Bonfitto

Spring is here, and if you enjoy the delights of seasonal eating it should also be on your plate! Join Bauman College along with Holistic Chef Program Manager, Carrie Bonfitto, NC, BCHN® on Wednesday, April 9 at 10am PST (1-2pm EST) as she shares her recipe for Hasselback Potatoes with Spring Pea Pesto.

It’s one of those simple dishes that’s sure to impress at all your springtime gatherings. Plus it’s gluten-free and can easily be made vegan to accommodate all of your guests.

Learn the trick to making accordion slices in your potatoes and how to get your pesto to that perfect shade of spring green.

The Deliciously Layered History of Hasselback Potatoes

Spring is in the air, and with it comes the craving for fresh, vibrant flavors that celebrate the season. And what better way to embrace springtime eating than with a dish that’s as visually stunning as it is delicious?

Enter the Hasselback potato—a simple yet impressive preparation that’s guaranteed to steal the show at any gathering. But where did these accordion-like beauties come from? Let’s take a journey through time to explore the history of Hasselback potatoes and dive into a delightful spring recipe featuring a fresh pea pesto that will elevate them to new heights.

The Birth of the Hasselback Potato

The origins of the Hasselback potato can be traced back to Stockholm, Sweden, in the 1950s. It all began at Hasselbacken, a historic restaurant located on Djurgården, one of the city’s lush island parks. A young chef-in-training named Leif Elisson is credited with developing this signature dish while studying at the Hasselbacken restaurant. His creation was simple yet revolutionary: a potato sliced into thin, even sections—almost all the way through—then baked until the edges turned crispy and golden while the inside remained soft and fluffy.

This innovative technique transformed an everyday potato into an elegant side dish that offered the best of both worlds: the crispiness of a French fry combined with the creamy interior of a baked potato. The dish quickly became a sensation, spreading beyond Sweden and making its way onto restaurant menus and dinner tables around the world.

The Hasselback Evolution

Over the decades, chefs and home cooks alike have experimented with different variations of Hasselback potatoes. Some versions incorporate garlic and herbs tucked between the slices, while others embrace melted cheese, bacon, or even truffle oil to add an extra layer of indulgence. The slicing method has also been adapted for other vegetables like sweet potatoes, zucchini, and even butternut squash, proving that the Hasselback technique is as versatile as it is visually appealing.

And now, with the arrival of spring, it’s time to give this classic dish a fresh, seasonal twist. Holistic Chef Program Manager Carrie Bonfitto, NC, BCHN®, has crafted a Hasselback Potatoes with Spring Pea Pesto recipe that celebrates the bright, lively flavors of the season while remaining gluten-free and easily adaptable for vegans and those following  dairy-free diets.

The vibrant green pesto, infused with fresh herbs and zesty lemon, perfectly complements the crispy, buttery potatoes, making every bite a celebration of the season that will keep you full and satisfied. The peas, combined with the nutritional yeast and the nuts boasts around 6 grams of protein and 6 grams of fiber per serving. Enjoy!

Check out the recipe below or learn more about Chef Carrie Bonfitto, NC, BCHN® and the rest of the Holistic Chef Team by visiting our faculty page.

Hasselback Potatoes with Spring Pea Pesto

Recipe by Chef Carrie Bonfitto | Serves 6

INGREDIENTS

Hasselback Potatoes

• 6 medium-sized Yukon Gold potatoes
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• 6 tablespoons butter, ghee, or more olive oil
• ½ teaspoon cayenne pepper (optional)

Spring Pea Pesto

• 2 small cloves garlic, minced
• 1 lemon, juiced
• 2 cups peas (fresh or frozen)
• ½ cup fresh dill
• 2 tablespoons fresh mint
• ¼ cup pine nuts or walnuts
• 1 tablespoon Dijon mustard
• 2 tablespoons nutritional yeast
• ½ cup extra virgin olive oil
• Sea salt and black pepper, to taste
• Garnish: peas, dill, and edible flowers
   

INSTRUCTIONS

Preparing the Hasselback Potatoes

1. Preheat the oven to 400°F.
2. Place one potato between two chopsticks or the handles of two wooden spoons. Carefully slice into 1/8” slices, stopping about ¼ inch before reaching the bottom so the potato stays intact. The chopsticks act as a guide to prevent cutting all the way through. Repeat with the remaining potatoes.
3. Place the potatoes in a cast iron skillet. Drizzle with olive oil and sprinkle with sea salt. Toss to coat well.
4. Bake for 35 minutes.
5. While the potatoes bake, melt the butter (or substitute with additional olive oil) and mix in the cayenne pepper (if using).
6. Remove the potatoes from the oven. They should have fanned out slightly. Baste them with the butter mixture, ensuring the liquid gets between each slice.
7. Bake for another 30 minutes, basting with the butter every 10 minutes to encourage crispiness.

Making the Spring Pea Pesto

1. Add the minced garlic to the lemon juice and let it sit for 10 minutes to mellow the garlic’s bite.
2. Blanche the peas: Bring a small pot of water to a boil, add the peas, and cook for 2 minutes. Drain and transfer the peas to a bowl of ice water to retain their vibrant color. (For frozen peas, do not defrost before blanching.)
3. Reserve ¼ cup of peas and some dill for garnish.
4. In a blender or food processor, combine the remaining peas, dill, mint, pine nuts, mustard, nutritional yeast, and the garlic-lemon mixture. Pulse to blend.
5. Slowly drizzle in the olive oil while blending until a chunky sauce forms.
6. Season with sea salt and black pepper to taste.

Plating and Presentation

1. Spread the pea pesto across a serving plate.
2. Arrange the Hasselback potatoes on top.
3. Garnish with the reserved peas, dill, and edible flowers for a stunning presentation that screams springtime.