Crispy Potatoes with Fresh Herbs and Pesto
Crispy herbed potatoes, dressed in a savoury basil pesto make for a sensational side – perfect for your next dinner party.
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INGREDIENTS
- 1kg baby potatoes
- 150g salted butter
- Salt and pepper
- ¼ cup fresh herbs chopped (chives, dill, parsley)
- ¼ cup basil pesto
METHOD
Preheat the oven to 180 °C
Boil the potatoes until just soft but not falling apart. Place into your 28x22cm Le Creuset Ovenware Medium Shallow Roasting Tray and crush the potatoes using a fork.
Dot small knobs of butter around the potatoes and sprinkle with seasoning.
Roast the potatoes for 30-40 minutes or until golden and crispy. Once cooked sprinkle with freshly chopped herbs and basil pesto.
Image and recipe by Claire Joy Cooks
