Smokey paprika hasselback potatoes with kale and coriander pesto

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins

Ingredients

  • 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.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer