Food & Drinks

Pesto potatoes recipe

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


  • 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.

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