- 400g baby potatoes, chopped into halves or quartered if very large
- 1 tbsp extra virgin olive oil
- 50g butter, melted
- ½ cup pesto,
- salad leaves of choice, we’ve used watercress
- spicy sprouts mix
- 1 spring onion, sliced thinly on an angle
- handful of Basil leaves
Method
- Preheat the oven to 180C. Line an oven tray with baking paper.
- Spread potatoes over the tray and drizzle with extra virgin olive oil.
- Cook for 25–35 minutes, until golden. Tossing half way through.
- Remove from the oven and pour into a large mixing bowl. Add butter, pesto, salad leaves, tossing to combine.
- Pour onto a serving platter. Sprinkle over sprouts, basil and spring onion.
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