Feeling uninspired by conventional potato salad? Try this epic baked baby potato side dish. The potatoes are baked until tender and crisp, and then stuffed with a delicious combination of caramelised onions, green Thai olive pesto and sour cream.
A good kick of green chilli rounds it all off and keeps you on your toes!
Baked Baby Potatoes with Green Thai Olive Pesto
SERVES 4 – 6
INGREDIENTS
- 10 – 12 medium Apache Potatoes
- 3 tbsp olive oil
- 1 large white onion, finely chopped
- 1 – 2 green chillies, chopped
- 4 tbsp Buffet Olives Green Thai Olive Pesto
- 2 tbsp chopped coriander, plus extra to serve
- 1/2 cup sour cream
- 50g toasted cashew nuts, chopped
METHOD
- PREHEAT the oven to 200C°.
- WASH and scrub the potatoes and then pat dry. Place potatoes in a large roasting dish. Pierce each potato using a fork, drizzle with olive oil and season with salt & pepper. Place in the oven and bake for 45 – 50 minutes until soft and cooked through. Remove from oven and set aside to cool.
- GLAZE a small frying pan with some olive oil and fry the onion over low heat until caramelised. Add chillies, a pinch of salt & pepper and stir. Remove from heat and set aside to cool.
- PLACE the caramelised onions in a bowl; add the olive pesto, chopped coriander and 2 tablespoons of sour cream and mix together.
- WHEN potatoes are cool enough to handle, make a cross on the top of each potato using a sharp knife. Gently squeeze the sides to open the tops slightly. Place on a serving platter.
- STUFF each potato with the pesto mix and top with a healthy dollop of sour cream. Sprinkle over some cashew nuts and finish with a coriander leaf to garnish.
SEE ALSO: Smashed potatoes
