Keep your meals interesting with this easy baby potato recipe. We all go through periods of getting into a cooking slump where we get tired of our usual evening meals and need some inspiration and motivation. Give this one a go.
400g baby potatoes, chopped into halves
Extra virgin olive oil
50g butter, melted
½ cup pesto,
Watercress, rocket or baby spinach leaves
1 spring onion, sliced thinly
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.
Place onto a serving platter. Sprinkle over sprouts, basil and spring onion.
Choose a protein dish to serve this with and some green vegetables.
We served this with steak, spinach from the garden and baked tomatoes.
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