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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 IngredientsBaby potatoes, Sour cream
CuisineMexican
CourseSnacks and Starters
Prep Time16-20 minutes
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

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

Method

  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

Calories1978
Carbohydrates78.6
Protein17.6
Fat177
Other FiberNiaicn- 4.4mg
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