/assets/images/nzheaderlogos/NZWW-logo.svg
Food & Drinks

Pesto potatoes recipe

This recipe will jazz up your potatoes to a zingy new level

Jazz up your potatoes by tossing them in Seasons Gourmet Basil Cashew and Lime dip, sprinkling 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 mins
Serves 4-6
Ingredients:
  • 4kg multi-coloured gourmet baby potatoes (red/purple/white), scrubbed
  • 2 tbsp Olivado Extra Virgin Avocado Oil, plus 2 tbsp extra
  • 2 tbsp FreshLife Natural Almonds, chopped
  • ½ pot Seasons Gourmet Basil Cashew & Lime dip
  • ¼ cup finely grated parmesan
  • Handful Superb Herb basil leaves
  • Handful Superb Herb Italian parsley
  1. Preheat oven to 180°C. Line an oven tray with baking paper.
  2. Spread potatoes over the tray and drizzle with Olivado Extra Virgin Avocado Oil.
  3. Cook for 25-35 minutes or until golden, tossing half way through.
  4. Heat a Le Creuset frying pan to medium-high heat. Drop in the almond pieces, tossing every 10 seconds until golden. Remove from frying pan and leave to cool.
  5. Remove potatoes from the oven and transfer into a large mixing bowl. Add Seasons Gourmet dip and extra Olivado extra virgin avocado oil, tossing to combine.
  6. Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.
Food tip: To make this a vegan dish, swap parmesan for a vegan cheese alternative.

read more from

/assets/images/nzheaderlogos/NZWW-logo.svg