Boiled baby potatoes smashed flat and roasted in olive oil until crackly, with garlic and herbs. This pesto version is finished with fresh basil and pine nuts. Ready in about 1 hour.
Prep 10 min Cook 50 min Serves 4 Easy
Ingredients
🧄Garlic3 cloves, minced
🥔Potato750 g baby potatoes
🌿Fresh Basil1 cup
🫙Olive Oil1/4 cup
🫙Pine Nuts2 tbsp
🫙Sea Salt1 tsp
🌶️Black Pepperto taste
Optional extras
🧀Parmesan Cheese2 tbsp
🌿Fresh Parsley2 tbsp
Instructions
1
Boil the potatoes in salted water until tender, about 20 minutes; drain and steam dry.
2
Heat the oven to 220°C. Smash each potato flat on an oiled tray.
3
Brush with oil and garlic and season well.
4
Roast 25–30 minutes until deeply crisp; finish with parsley and parmesan.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Let the boiled potatoes steam dry so they crisp rather than steam.
