Hasselback Potatoes with Lemon Yogurt & Parsley Pesto

A cozy yet vibrant recipe that feels both comforting and fresh — perfect when you want to impress without overcomplicating things.

This dish is all about textures and bold flavors: crispy roasted potatoes, creamy lemony yogurt, and a punchy homemade parsley pesto with sunflower seeds for that extra crunch. Simple ingredients, elevated.

• Prep time: 15 minutes

• Cook time: 40 minutes

• Serves: 2

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Ingredients

For the potatoes:

• 4 small to medium potatoes (waxy variety works best)

• Olive oil

• 2 garlic cloves

• Salt & pepper

For the lemon yogurt base:

• 200g plain yogurt or fromage blanc

• Zest + juice of ½ lemon

• Salt, to taste

For the parsley pesto:

• 1 big handful of fresh parsley

• 1 small garlic clove

• 2 tbsp sunflower seeds

• 2 tbsp grated parmesan

• 4 tbsp olive oil (adjust texture if needed)

• A squeeze of lemon juice

• Salt & pepper

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Recipe :

1. Prep the potatoes:Slice the potatoes thinly across the top, without cutting all the way through (use chopsticks on either side to help).Drizzle with olive oil, sliced garlic, season with salt and pepper, and roast in the oven (or air fryer) at 200°C (390°F) for 35–45 min, until crispy on the outside and soft inside.

   
   

2. Make the pesto:In a blender or food processor, blend the parsley, garlic, sunflower seeds, parmesan, lemon juice, and olive oil until smooth. Adjust salt, pepper, and texture as needed.

   
   

3. Lemon yogurt base:Mix the yogurt with lemon zest and juice, a pinch of salt, and set aside.

   
   

4. Assemble:On each plate, spread a generous spoonful of lemon yogurt.Place the hot Hasselback potatoes on top, and drizzle with parsley pesto. Finish with a bit of cracked black pepper or extra seeds if you like.