Baby Potato Bake With Sour Cream And Olive Pesto Recipe - Baked potatoes served with sour cream and pesto sauce- a must try recipe.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes, Sour cream

Cuisine : Mexican

Course : Snack

Baby Potato Bake With Sour Cream And Olive Pesto

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Baby Potato Bake With Sour Cream And Olive Pesto Recipe - how to make Baby Potato Bake With Sour Cream And Olive Pesto

Print

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Baby potatoes pricked 20

  • Sour cream 1/2 cup

  • Salt 2 teaspoons

  • Olive oil 1 tablespoon

  • Green olives pitted 1 1/2 cups

  • Pine nuts(chilgoza) 1/4 cup

  • Garlic thinly sliced 2-3 cloves

  • Onion finely chopped 1 small

  • Olive oil 1/2 cup

Method

Step 1

Preheat the oven at 200°C. Heat olive oil in a pan. Add potatoes and salt and toss well.

Step 2

Transfer onto a baking tray and bake in the preheated oven for around thirty minutes or until the potatoes are cooked.

Step 3

Remove and set aside to cool. Meanwhile to make the olive pesto blend green olives, pinenuts, garlic and onion.

Step 4

Add olive oil and blend again. Transfer into a bowl. Cut a cross on top of each potato and squeeze gently to open. Top each potato with sour cream and olive pesto. Serve warm.

Liked this recipes, Rate us :

Wishlist