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Jazz up your potatoes by tossing them in pesto and sprinkling over parmesan and chopped almonds on top. Make this dish colourful by adding a mix of red, purple and white gourmet potatoes. Yum!
Preheat the oven to 180°C. Line an oven tray with baking paper.
Spread potatoes over the tray and drizzle with oil.
Cook for 25–35 minutes, until golden. Tossing half way through.
Remove potatoes from the oven and pour into a large mixing bowl. Add the dip and oil tossing to combine.
Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.
Tip: To make vegan, swap parmesan for a vegan cheese alternative.
Ingredients
Directions
Preheat the oven to 180°C. Line an oven tray with baking paper.
Spread potatoes over the tray and drizzle with oil.
Cook for 25–35 minutes, until golden. Tossing half way through.
Remove potatoes from the oven and pour into a large mixing bowl. Add the dip and oil tossing to combine.
Place onto a serving platter. Sprinkle over parmesan, basil, parsley and almonds.
Tip: To make vegan, swap parmesan for a vegan cheese alternative.
