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Composition for Mini Hasselback Potatoes:

1. You need 500 g new potatoes
2. Give of salt and pepper for seasoning
3. Take 1 tbsp - olive oil
4. Require 1 tbsp for chorizo diced
5. Provide 1 tbsp for dairy free basil pesto

Mini Hasselback Potatoes how to cook:

1. Preheat the oven to 180 oC
2. Place the potatoes in a pan of salted boiling water for 10 minutes - Drain and cool the potatoes slightly
3. Insert a skewer through the middle of each potato - Make horizontal cuts through the potato until you hit the skewered - Remove the skewer
4. Place the potatoes in a roasting pan - Drizzle with the olive oil and season with salt and pepper - Bake for 35 minutes or until crisp
5. Pan fry the chorizo for a couple of minutes - Top the potatoes with the chorizo and drizzle on the basil pesto

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