Herb Pesto Roast Potatoes 

INGREDIENTS 
1 kg New Potatoes 
20g Basil Leaves 
20g Parsley Leaves 
20g Mint Leaves 
60g Parmesan (Grated) 
2 Garlic Cloves (Crushed) 
200 ml Extra Virgin Olive Oil 
1 tbsp. White Wine Vinegar 
Salt and Black Pepper 
 
 
 
 
 
 
 
 
 
COOKING 
Firstly, make the Pesto by finely chopping all the herbs and mix together with Parmesan, Garlic, Oil and Vinegar. Add seasoning to taste. 
 
Boil the potatoes whole for 15 mins, until just cooked, drain and return to the saucepan. Stir in the pesto while the potatoes are hot and leave until ready to roast. 
 
Pre-heat oven to 190C. Pour the potatoes and all the pesto into an oven proof dish and roast for 25-30 mins until the tops are crispy and golden. 
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