Sides, Vegan, Vegetarian
Roasted Baby Potatoes with Sun-dried Tomato Pesto
Recipe by Amelia Littlejohn
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 35 mins
- Skill Easy
- Serves 2 people
Roasted Baby Potatoes with Sun-dried Tomato Pesto
This dish of delicious roasted baby potatoes drizzled with gorgeously rich sundried tomato pesto is the best summer dinner or seasonal picnic dish.
The potatoes are so simple but so incredible and the pesto is so full of flavour and fresh -you can even use any leftovers with pasta for another meal. Try these potatoes with some veggie sausages, a homemade burger or some white fish and of course lots of greens!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 700g baby potatoes
- 70g sun-dried tomatoes
- 4 tbsp olive oil
- 3 tbsp water
- 15g pine nuts
- 8g fresh basil
Cooking mode
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Method
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Step 1
Pre-heat the oven to 180 degrees celsius. Fill a saucepan with water and bring to the boil
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Step 2
Wash the potatoes and cut into quarters. Add to the pan of boiling water and cook for around 13-15 minutes. To make the pesto simply add the sun-dried tomatoes, 3 olive oil, water, pine nuts and basil to your blender and blitz until a pesto forms
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Step 3
Drain the potatoes and pour onto a baking tray. Drizzle over 1 tbsp olive oil and sprinkle with salt & pepper. Roast in the oven for 12-14 minutes until slightly crispy
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Step 4
Pour the potatoes into a serving dish and drizzle with the pesto. Garnish with a few extra basil leaves for decoration
