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Pesto Potatoes

This recipe is in categories Main courses, Party food, Picnic, Side dishes, Starters, Vegetarian,
About this recipe:
Difficulty: 1
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.


Making and cooking it
  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