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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Mexican

Course : Snacks and Starters

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 Baby Pizzas With Mozzarella And Boiled Egg Topping Chicken Cutlet - SK Khazana Deconstructed Samosa Cheese and Paneer Tarlets

Baby Potato Bake With Sour Cream And Olive Pesto

Baby Potato Bake With Sour Cream And Olive Pesto Recipe Card


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!


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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.