Smokey paprika hasselback potatoes with kale and coriander pesto

Thu, Jan 11, 2018, 14:07

  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Irish


  • 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.