In Dinner, Lunch, Recipes, Sides

Oven Roasted Hasselback New Potatoes with Asparagus and Vine Tomatoes

Oven Roasted Hasselback New Potatoes with Asparagus and Vine Tomatoes

A visually stunning, hassle-free traybake full of seasonal produce and elevated by a deliciously flavourful pesto.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 People


  • 850 g new potatoes washed
  • 220 g asparagus tough stalks removed
  • 180 g vine cherry tomatoes cut to give 4 bunches
  • 3 tbsp oil of your choice (e.g. olive omega, rapeseed)
  • sea salt or pink Himalayan salt
  • cracked black pepper

Serving Suggestion

  • pesto homemade or store bought


  • Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted)
  • Line a large baking tray with parchment paper, or a silicone baking mat.
  • To hasselback the potatoes, lay them, one at a time, into the bowl of a wooden spoon and, using a sharp knife, make slits across the width at 3mm intervals, cutting ¾ of the way through so that the potatoes stay intact at the base – the spoon should help prevent you from cutting all the way through the potato.
  • Place the potatoes onto the prepared baking sheet, drizzle over 2 tbsp. oil and massage it in thoroughly before seasoning with salt and cracked black pepper. Roll over in the oil, ensure that each potato has its cut side facing upwards then place the tray into the preheated oven and roast for 45 minutes, turning the tray around after 20 minutes to ensure even cooking.
  • Using a vegetable peeler, working with one stalk at a time, lay the asparagus flat on a work surface use a sharp vegetable peeler to peel the lower half of the asparagus, in one peel straight down, turn the stalk as needed to peel it all the way around to remove the outer layer, (this process exposes the lighter green and white part of the stems under the peel). Place in a large mixing bowl with the vine tomatoes, the remaining 1 tbsp. oil, season with sea salt and cracked black pepper then mix gently until everything is well combined and coated in oil and seasonings.
  • Once the potatoes have been in the oven for 45 minutes, remove the tray and add the asparagus and tomatoes before returning it to the oven for a further 15 minutes, turning the tray around halfway through.
  • Remove the tray from the oven, then either serve straight to the table or tip the contents into a serving dish, drizzling generously with pesto before serving.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP - This dish is delicious served either hot or cold and works just as well at a dinner party as it does at a BBQ or picnic and is a great accompaniment to fish, chicken, beef or grilled halloumi. To make this into complete one tray meal (and if your baking tray is big enough) then simply add 4 salmon fillets to the tray, flesh side facing upwards, season with sea salt and cracked black pepper at the same time as adding the asparagus and tomatoes – you will end up with a hassle-free, hasselback meal!
If you fancy making your own pesto, then why not visit my website where I have recipes for both a delicious vegan pesto and a Cavolo Nero one. You can find them at
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