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Smashed potatoes with tomato pesto
Nutrition facts per serving:
- Energy in kcal about 519
- Fat about 30g
- Carbohydrates about 48g
- Protein about 11g
This is needed
This is needed
for 4 people
Potatoes
- 1.25 kg baby potatoes
- salted water, boiling
- 0.5 dl olive oil
- 2 garlic clove, squeezed
- 0.5 tsp sea salt
- 2 tbsp thyme, leaves torn off
Pesto
- 1 garlic clove
- 0.5 bunch basil, roughly chopped
- 25 g shelled almonds, roasted
- 0.5 organic lemon, grated zest and the juice
- 150 g dried tomatoes in oil, drained
- 0.5 dl olive oil
- 0.25 dl water
- 1 tbsp tomato puree
- 1 pinch salt
- a little pepper
Yoghurt
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- 0.5 tsp pepper
- 0.25 tsp salt
- 2 tbsp thyme, finely chopped
- 150 g plain yoghurt
- 0.5 bunch basil, torn into pieces
And that's how it's done
And that's how it's done
Potatoes
Cook the potatoes for approx. 30 mins. in boiling salted water until soft. Drain the potatoes and allow the water to evaporate for approx. 5 mins. Transfer to a baking tray lined with baking paper, crush with the back of a spoon. Brush the potatoes with oil, scatter the garlic and thyme on top, season with salt.
To roast
Approx. 1 hr. in the centre of an oven preheated to 200°C, serve on a platter.
Pesto
Puree the tomatoes with all the other ingredients up to and including the tomato puree, season. Spread the pesto on top of the potatoes.
Yoghurt
Combine the yoghurt, thyme, salt and pepper. Spread on top of the potatoes, garnish with basil.
