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Grilled potatoes with pesto and burrata
30 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 446
  • Fat about 31g
  • Carbohydrates about 29g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 800 g waxy potatoes, cut lengthways into slices approx. 1 cm thick
  • salted water, boiling
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • 1 garlic clove
  • 3 tbsp lemon juice
  • 0.5 bunch basil, roughly chopped
  • 0.5 dl olive oil
  • 20 g pine nuts, roasted
  • 0.5 tsp salt
To serve
  • 1 parcel burrata piccola (approx. 200 g)
  • 0.5 bunch basil, leaves torn off
  • 0.5 bunch flat-leaf parsley, leaves torn off
  • 20 g pine nuts, roasted
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And that's how it's done
And that's how it's done
Cook the potatoes in boiling water for approx. 15 mins. until just soft. Drain the potatoes, mix with the oil and salt in a bowl.
Charcoal/gas/electric grill
With the lid down, grill the potatoes over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Serve the potatoes on a platter.
Puree the basil, parsley, garlic and pine nuts with the lemon juice. Whisk in the oil, season with salt.
To serve
Arrange the burrata on top of the potatoes, drizzle the pesto over the top, garnish with the herbs and pine nuts.