No one will be able to resist these delicious little beauties.
If you want to switch gears and bring vibrant, summery flavours to your table, these spuds pair perfectly with roast chicken, barbecue lamb chops or pan-fried fish.
Roasted baby potatoes with pistachio pesto
Serves 6
Ingredients
1kg baby potatoes, halved
3 Tbsp olive oil
Salt and pepper to taste
Pesto
½ cup fresh basil leaves
¼ cup pistachios
¼ cup grated Parmesan cheese
1 garlic clove
2 Tbsp lemon juice
¼-⅓ cup olive oil
Instructions
- Preheat your oven to 200C.
- Toss the baby potatoes with olive oil, salt and pepper. Spread them out in a single layer on a baking sheet.
- Roast for 20-25 minutes or until tender and crispy, turning once halfway through.
- Meanwhile, in a food processor, combine basil, pistachios, Parmesan, garlic and lemon juice. Pulse until finely chopped, then slowly add olive oil until the pesto reaches a smooth consistency.
- Once the potatoes are done, toss them with the pistachio pesto before serving.