30 DAYS OF VEGAN

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wulkan
Издатель
Day 8 I fancy pesto hasselback potatoes! My mum always made hasselbacks growing up, and I just can’t get enough of their crispy texture. Drizzled with pesto they’re even more delicious!

Serves 2-3
Prep: 10 minutes
Cook: 45-55 minutes

For the potatoes:
500g new potatoes (standard potatoes can also be used)2 tbsp vegetable oilSea salt & black pepper2 clove of garlic, grated

For the pesto:
Approx 50g of basil (a large bunch)
3-4 tbsp of pine nuts
1-2 garlic cloves
Healthy glug of olive oil (add more to make drizzly)
Salt and pepper
(Optional) Squeeze of lemon


1. Preheat over to 200°C.
2. Place each potato on a wooden spoon, using a sharp knife to cut vertical slices across the potato through to the spoon (the spoon helps you not to cut through the whole potato).
3. Add the potatoes to a roasting tin, slices facing upwards.
4. Mix together the oil, garlic, salt and pepper. Brush each potato with the garlic oil, making sure you get in between the slices (you can use your hands to massage the oil in).
5. Roast in the oven for 30-35 minutes, then remove and baste the potatoes with oil from the pan. Roast in the oven for a further 15-20 minutes until they’re perfectly golden brown.
6. Meanwhile, make your pesto in a food processor until smooth. Add more olive oil until it is runny enough to drizzle over your potatoes.
7. Remove the potatoes from the oven, serve up and sprinkle with extra chunky sea salt if you like and drizzle the pesto over the potatoes.

Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one! https://geni.us/makeitvegan

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Категория
веганские блюда
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