• 700 g bite sized potatoes
  • 2 Tbsp olive oil
  • 135 g pottle Mediterranean Basil Pesto Chunky Dip
  • 2 Tbsp chopped parsley
  1. Place the potatoes into a saucepan, cover with water and add salt. Bring to the boil then simmer for 15 minutes or until tender.
  2. Preheat the oven to 220°C fan assisted. Drain potatoes well then place on a baking tray lined with baking paper. Press firmly with a fork to ‘smash’ potatoes. Drizzle with the olive oil and season well with salt and pepper. Bake in the oven for 20 to 25 minutes, until crisp and golden.
  3. Dollop the Mediterranean Basil Pesto over the potatoes and sprinkle with chopped parsley. Serve hot.

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