Truly Yummy Roasted Pesto Potatoes
A fresh gluten free and dairy free roasted pesto potato recipe that’s perfect with BBQ’s, grilled meats and summer entertaining.
If you’re looking to jazz up your Jersey Royals or summer new potatoes, look no further than my Truly Yummy Roasted Pesto Potatoes. Completely gluten free and dairy free, this simple side dish is packed with fresh flavour and is guaranteed to become a new favourite.
I developed this recipe one evening while cooking steak on the BBQ. Rather than serving the usual chips, I wanted something a little different to accompany the steak. When I cook lamb, I often serve seasonal Jersey Royals, parboiled with a sprig or two of fresh mint before tossing them in plenty of plant-based butter. This time, I wanted to turn them into a more flavourful side dish to serve alongside the steak.
I also had some leftover Truly Yummy Green Basil Pesto and half a courgette lurking in the back of the fridge. Rather than letting them go to waste, I roasted the courgette with the potatoes before stirring through the fresh pesto and a handful of rocket. My Truly Yummy Roasted Pesto Potatoes were born, proving that some of the best recipes come from making the most of the ingredients you already have.
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Truly Yummy Roasted Pesto Potatoes
Equipment
- 1 Roasting tin
- 1 small jar
- 1 serving plate
Ingredients
- 750 g Jersey Royal potatoes or small new potatoes, washed and left whole
- 2 tbsp extra virgin olive oil
- 1 courgette, cut in half lengthways, then slice into 2cm thick half moons
- 2 tbsp capers, drained and rinsed
- 90 g bag of wild rocket
Instructions
- Heat the oven to 200℃ fan / Gas Mark 7.
- Parboil the Jersey Royal potatoes for 15 mins.
- Drizzle 1 tablespoon of olive oil into the bottom of the roasting tin.
- Drain the potatoes and lay them individually in the roasting tin.
- With the bottom of a small glass jar, gently squash each potato.
- Toss in the courgette moons and drizzle over the remaining olive oil.
- Place the potatoes and courgettes into the oven.
- Roast for 25 minutes, giving everything a little shake half way through the cooking time to ensure they don't stick to the bottom.
- After 25 minutes, sprinkle in the capers, shake and place the potatoes back in the oven for a further 5 minutes.
- Place the rocket onto the serving plate, then the potato mixture and gently mix through the pesto. Adding a little more oil to loosen the pesto if required.
- Serve hot or cold.
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