Pesto Roast Potatoes


Jazz up your potatoes by tossing them in pesto and sprinkling over parmesan and chopped almonds on top. Make this dish colourful by adding a mix of red, purple and white gourmet potatoes. Yum!

Prep time: 10 minutes Cook time: 35 minutes Serves: 8–10

Ingredients

  • 1.4kg baby potatoes (multi coloured, red/purple/white)
  • a drizzle Olivado Extra Virgin Avocado Oil
  • 1/2 tub of Seasons Gourmet  Vegan Chunky Dips, Basil & Cashew with Lime
  • 2 tbsp Olivado Extra Virgin Avocado Oil
  • 1/4 cup finely grated parmesan
  • handful of Superb Herb Basil
  • handful of Superb Herb Italian Parsley
  • 2 tbsp FreshLife Natural Almonds, toasted and chopped

We served our potatoes in a Le Creuset Stoneware Heritage Square Dish 23cm, Caribbean Blue

Method

  1. Preheat the oven to 180°C. Line an oven tray with baking paper.
  2. Spread potatoes over the tray and drizzle with oil.
  3. Cook for 25–35 minutes, until golden. Tossing half way through.
  4. Remove potatoes from the oven and pour into a large mixing bowl. Add the dip and oil tossing to combine.
  5. Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.

Tip: To make vegan, swap parmesan for a vegan cheese alternative.

 

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