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Crispy Pesto Potatoes by Bettinas Kitchen

Difficulty: Easy

Serves: 4-6

Vegan

Ingredients

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Method

Step 1 - Preheat the oven to 200ºC

Preheat the oven to 200ºC

 

Step 2 - Boil the potatoes

Add the baby potatoes to a pot of boiling water and cook until soft (approx 15 mins), drain and set aside.

Step 3 - Smash the potatoes and roast

Line a baking tray with greaseproof paper and add a glug of Lunaio Garlic Organic Oil. Pour on the drained potatoes and using the base on a glass, push down on each potato to ‘smash’ it flat. Drizzle more garlic oil over the top, add salt and pepper to taste and put in the oven for 15-30 minutes, depending on how crispy you like them!

Step 4 - To Serve

Remove from the oven and add ½ – 1 tsp of Seggiano Raw Basil Genovese Pesto on top of each smashed potato, top with microgreens or herbs and drizzle with a tiny bit more garlic oil (if you like things extra garlicky!).

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