Oven Pesto Potatoes
A simple oven dish for the potato lovers, with the pesto giving ‘a taste of summer’ as one review described it.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Ingredients
4 servings
800 g
1
300 g
2
Potato slices
Broccoli
Mushrooms
Red bell peppers
90 g
100 g
200 ml
2 tea sp
1
2 cloves
Pesto red
Cheese grated
(Soy) cream
Paprika powder
Onion yellow
Garlic
Variations
Replace potatoes with pasta and/or use different vegetables, for example replacing bell pepper.
Prep
15 min
- Dice onion and mince garlic
- Cut mushrooms into quarters
- Cut bell peppers into short strips
- Cut broccoli into florets
- Pre-heat oven to 200°C
Cook
10 + 20 min
Sauté onion and mushrooms
medium heat, until mushrooms shrink and moisture is gone ~7 min, season with salt and pepper
Cook potato slices
After 3 minutes add broccoli
cook for ~5 more minutes so potatoes and broccoli are almost done
Add garlic, paprika powder, bell peppers,
pesto and (soy) cream
mix well and let everything simmer until warm
~3 min, taste and add salt and pepper if needed
Add potatoes into an oven dish and add half the sauce. Add the broccoli on top with the rest of the sauce and sprinkle with cheese
~20 min at 200°C
This is a recipe from the Fork Ranger book
