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Roast potatoes with wild garlic pesto and yoghurt
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 467
  • Fat about 29g
  • Carbohydrates about 39g
  • Protein about 9g
This is needed
This is needed for 4 people
Wild garlic pesto
  • 2 tbsp raisins
  • 0.5 dl water
  • 2 bunches wild garlic, roughly chopped
  • 40 g almond, coarsely chopped, roasted
  • 0.5 tsp fennel seeds, coarsely crushed
  • 0.5 tsp ground coriander seeds
  • 0.5 tsp chilli flakes
  • 0.25 tsp salt
  • 4 tbsp olive oil
  • 2 garlic clove, sliced
  • 1 kg waxy potatoes, cut into slices approx. 1 cm thick
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 0.75 tsp salt
To serve
  • 300 g plain greek yoghurt
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And that's how it's done
And that's how it's done
Wild garlic pesto
Using a food processor or mortar and pestle, puree the wild garlic with all the other ingredients up to and including the salt until smooth, then mix in the oil.
Mix the potatoes, garlic, oil, curry powder and salt on a baking tray lined with baking paper.
To roast
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.
To serve
Plate up the yoghurt, serve the roast potatoes and pesto on top.