Hassleback Potatoes with Pesto- Recipe

The makings of a good CRISPY potato

* FLAVOUR organic potatoes are hard to grow so take advantage when they are available @wildorganics
* simmer in salted water until fork tender
* carefully drain and STEAM for at least 5min
* PREHEAT oven tray on 220c
* add EXTRA VIRGIN OLIVE OIL in the hot tray for a couple of min
* potatoes need to SIZZLE when they hit the tray
* cook for 40min at least, turning the potatoes once, dont faff too much with opening the door too often
* SALT! when hot

No Rule Vegan Pesto
* any herb - only leaves, freeze stalks for stock, pref organic, supermarket herbs have 50% less flavour
* add acidity, lemon juice & zest
* any nut or seed, BUT TOASTED
* GOOD extra virgin olive oil
* season well
Lekker food does not have to be complicated, stick to seasonal organic veg, extra virgin olive oil good seasoning and you are nearly there.
Serves 4 as a side
• 1 kg baby organic potatoes
• flaky sea salt
• olive oil
Pesto
• 20 g Italian parsley leaves only
• 20 g basil leaves only
• 1/4 cup pumpkin seeds toasted
• 1/2 tspn salt
• juice 1/2 small lemon
• zest whole lemon
• 1/2 cup fantastic olive oil

• Preheat oven 220c.
• Boil the water and add the baby potatoes, simmer for 10 minutes until the potatoes are soft but still holding their shape. Drain the potatoes and let them steam and cool down a bit. Make little incisions, close to each other, across the potatoes (see pic) with a sharp knife, trying not to cut through ~ its not a train smash if you do!
• Add potatoes to a roasting tin, drizzle generously with oil and roast for 30 minutes, drizzle with a little bit more oil and roast until crispy, about 15 to 20 minutes. Season with flaky sea salt.
• Meanwhile, whizz all the pesto ingredients (except the oil) together, trickle in the oil and mix until a paste forms, you might want to add more oil for a looser paste.
• To serve, either drizzle the pesto onto the little potatoes or serve the pesto alongside for everyone to help themselves too.

Recipe by Adre's Kitchen