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!
This dish contains the following allergens: Tree Nuts
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700g
baby potatoes
70g
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
15g
pine nuts
8g
fresh basil
25oz
baby potatoes
2.5oz
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
0.6oz
pine nuts
0.3oz
fresh basil
Utensils
Step 1
Pre-heat the oven to 180 degrees celsius. Fill a saucepan with water and bring to the boil
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
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
Step 4
Pour the potatoes into a serving dish and drizzle with the pesto. Garnish with a few extra basil leaves for decoration
Pre-heat the oven to 180 degrees celsius. Fill a saucepan with water and bring to the boil
700g
baby potatoes
70g
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
15g
pine nuts
8g
fresh basil
25oz
baby potatoes
2.5oz
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
0.6oz
pine nuts
0.3oz
fresh basil
Step 2 of 4
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
700g
baby potatoes
70g
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
15g
pine nuts
8g
fresh basil
25oz
baby potatoes
2.5oz
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
0.6oz
pine nuts
0.3oz
fresh basil
Step 3 of 4
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
700g
baby potatoes
70g
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
15g
pine nuts
8g
fresh basil
25oz
baby potatoes
2.5oz
sun-dried tomatoes
4 tbsp
olive oil
3 tbsp
water
0.6oz
pine nuts
0.3oz
fresh basil
Step 4 of 4
Pour the potatoes into a serving dish and drizzle with the pesto. Garnish with a few extra basil leaves for decoration
