Roast Potatoes with Traditional Genovese Pesto
Prep: 5 minutes
Cook: 90 minutes
Cook: 90 minutes
Easy
Serves 6 people
The real stars of a roast dinner, roast potatoes should be soft and fluffy on the inside with a crispy outside. We topped ours with Traditional Genovese Pesto for added flavour. The satisfying crunch when you bite into one is enriched with the fresh basil flavour of the pesto.
Ingredients
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1.5kg floury potatoes, such as Maris Piper, King Edward or Desiree
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1 head of garlic, broken into cloves
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Salt and pepper
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100ml Early Harvest Extra Virgin Olive Oil
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3-4 tbsp Traditional Genovese Pesto
Method
- Step 0: Preheat the oven to 200C fan/220C non-fan
- Step 1: Wash and thinly peel the potatoes. Cut into halves, or quarters if very large. Rinse under cold water then place in a large saucepan and just cover with water. Add the garlic and a good amount of salt, place on a high heat and bring up to the boil. Boil for 5 minutes then drain thoroughly in a colander. Leave to steam dry in the colander or spread out onto a try to cool faster. When cooled, place back in the pan and with a lid on, shake around until the outsides are roughed up.
- Step 2: Pour the olive oil into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven for 10 minutes to preheat the oil.
- Step 3: Add the potatoes and cooked garlic cloves to the pan and coat them in the hot oil. Place the tray back in the oven on a high shelf, for about an hour, turning the potatoes halfway through, until the potatoes are golden brown and crispy all over. Keep hot until ready to serve.
- Step 4: When ready to serve, either drizzle a little pesto on top of all the potatoes, or place in a bowl and quickly toss with the pesto, before serving straight away.
