Smokey Paprika Hasselback Potatoes With Kale And Coriander Pesto

Thu, 14 March 2019

• 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 200 degrees. First prepare the potatoes. Scrub each one if necessary then dry. Place on a wooden spoon and carefully cut slits 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 minutes. Remove and brush with the remainder of the paprika oil then roast for a further 10 minutes until 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 then add the oil and the juice of half a lime. Blend until fully smooth. I use a Nutribullet but any strong blender or processor will work.

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