Truly Yummy Roasted Pesto Potatoes
Gluten free and dairy free roasted pesto potatoes. Recommended ingredients Jersey Royal potatoes, courgette, capers, wild rocket, Truly Yummy Green Basil Pesto.
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.