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.

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Baby Potato Bake With Sour Cream And Olive Pesto
Main Ingredients Baby potatoes, Sour cream
Cuisine Mexican
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

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

  • 20 Baby potatoes pricked
  • 1/2 cup Sour cream
  • 2 teaspoons Salt
  • 1 tablespoon Olive oil
  • 1 1/2 cups Green olives pitted
  • 1/4 cup Pine nuts(chilgoza)
  • 2-3 cloves Garlic thinly sliced
  • 1 small Onion finely chopped
  • 1/2 cup Olive oil


  1. Preheat the oven at 200°C. Heat olive oil in a pan. Add potatoes and salt and toss well.
  2. Transfer onto a baking tray and bake in the preheated oven for around thirty minutes or until the potatoes are cooked.
  3. Remove and set aside to cool. Meanwhile to make the olive pesto blend green olives, pinenuts, garlic and onion.
  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.

Nutrition Info

Calories 1978
Carbohydrates 78.6
Protein 17.6
Fat 177
Other Fiber Niaicn- 4.4mg