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Smashed Baby Potatoes with Rocket & Basil Pesto
These oven roasted baby potatoes are super crispy and are delicious drizzled with a punchy homemade pesto.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
Ingredients
Pesto
100 g wild rocket
50 g cashew nuts
1 Tbsp (15 ml) nutritional yeast
1 garlic clove
1 C (250 ml) Westfalia Lemon Flavoured Avocado Oil
1 Tbsp (15 ml) red wine vinegar
salt and black pepper
Potatoes
1 kg baby potatoes, skin on
salt and black pepper
extra basil leaves for garnish (optional)
Method
Preheat the oven to 220 ºC.
Pesto
Place all of the ingredients for the pesto into a blender and blitz until smooth. Season to taste and then place into the fridge until needed.
Potatoes
Half fill a large pot with salted water and then add the potatoes. Set over high heat and boil the potatoes until they are cooked through and are soft when checked with a knife, about 15-20 minutes. Drain the potatoes and transfer to a large baking tray lined with foil. Use the back of a fork to crush the potatoes. Drizzle generously with avocado oil and season with salt and pepper. Bake in the oven for 30-40 minutes or until golden brown and crispy.
To Serve
Arrange the potatoes on a serving platter; season with salt and pepper and then drizzle with the pesto. Garnish with a few extra basil leaves if preferred and enjoy as a side dish.
