Pesto Roasted Potato

Name: Pesto Roasted Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American, Italian, European, Mediterranean
Ingredients: 12 potatoes; 6 sprigs of rosemary; 1 tbsp unsalted butter; Salt to taste; Pepper to taste; 3tbsp basil-infused olive oil; 12 tsp pesto; 125g mozzarella di bufala, mini; Chilli flakes for garnish

11 steps

Prep:10minCook:1h

Super easy and delicious 😋

Updated at: Thu, 17 Aug 2023 10:01:58 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories683 kcal (34%)

Total Fat29.5 g (42%)

Carbs91.3 g (35%)

Sugars4.4 g (5%)

Protein17 g (34%)

Sodium450 mg (22%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12potatoes

6 sprigsrosemary

1 Tbspunsalted butter

3 Tbspbasil-infused olive oil

12 tsppesto

125gmozzarella di bufala

mini

Chilli flakes

for garnish

Instructions

Step 1

Preheat oven to 200C (fan)

Step 2

Boil potato in salted water until tender.

Step 3

Preheat the baking tray in the oven(I covered mine with aluminium foil for easy cleaning)

Step 4

Add butter and rosemary sprigs to the baking tray,

Step 5

Add cooked potatoes and mix, until the potatoes are covered with butter.

Step 6

Using a glass or fork gently squeeze the potato to flatten it.

Step 7

Drizzle with 2 tbsp olive oil on top and sprinkle with salt and pepper.

Step 8

Roast for 1 hour or until golden and crispy.

Step 9

When ready, discard the rosemary, and spread about 1tsp of pesto on top of each potato when potatoes are still hot. Then top with mozzarella de Buffalo.

Step 10

Drizzle with remaining olive oil and sprinkle with chilli flakes.

Step 11

Enjoy!