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
Preheat oven to 180°C. Line an oven tray with baking paper.
Spread potatoes over the tray and drizzle with Olivado Extra Virgin Avocado Oil.
Cook for 25-35 minutes or until golden, tossing half way through.
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.
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.
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.
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