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Pesto Potatoes

This recipe is in categories Main courses, Party food, Picnic, Side dishes, Starters, Vegetarian
About this recipe
Healthiness : (17 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Number of servings: 4-6
This is a vegetarian recipe

May sees the first early potatoes being harvested. One of the earliest are the lovely Jersey Royal variety. The great flavour of these new potatoes comes from the special weather and soil on the island of Jersey. A true seasonal gem; about 99% of the crop is exported to the UK and the rest are enjoyed by the people of Jersey themselves.
  • 1.3kg (approx. 3lb) small new potatoes
  • 60ml (4 tablespoons) olive oil
  • 30ml (2 tablespoons) pesto
  • sea salt
  • Knife
  • Chopping Board
  • Roasting Tin
  • Large Bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat oven to 200°C/400°f/Gas Mark 6
  2. Wash and dry the potatoes. Then cut in half
  3. Put the potatoes into a roasting tin, pour the oil over them, sprinkle with sea salt and stir well to coat the potatoes
  4. Bake for 45 minutes until golden and tender. After 25 minutes, shake the tin to move the potatoes around so all sides get golden and browned
  5. Drain the oil off the potatoes, then toss them with the pesto in a large bowl or on a platter
  6. Serve warm straight away
Pesto Potatoes - print view  Pesto Potatoes - print view

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Name: Emily 6th May 2012
Thats good it worked
Name: Sally 27th January 2012
very good. my child needed a potato recipe for her homework and she got a reward for very good work!
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