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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes (बेबी आलू), Sour cream (सार क्रीम )

Cuisine : Mexican

Course : Snacks and Starters

Baby Potato Bake With Sour Cream And Olive Pesto Recipe Card

Baby Potato Bake With Sour Cream And Olive Pesto
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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!

 

For more recipes related to Baby Potato Bake With Sour Cream And Olive Pesto checkout Baby Potatoes in Tamarind Sauce, Aloo Gol Matol, Aloo Tuk, Sea Salt Roasted Baby Potatoes . You can also find more Snacks and Starters recipes like Tangdi Kabab, Middle Eastern Chickpea Platter, Breakfast Nacho Tortilla, Cheesy Scrambled Egg Sandwich.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baby Potato Bake With Sour Cream And Olive Pesto Recipe

  • 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.