How to make Roasted Potatoes Salad with Pesto -
This wonderful salad can be eaten hot or at room temperature or chilled
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Sea salt (समुद्री नमक )
Cuisine : Fusion
Course : Salads
For more recipes related to Roasted Potatoes Salad with Pesto checkout Potato and Onion Salad with Spinach, Warm Potato Parsley Salad, Kartoffel Salad, Shakkarkand Chaat - SK Khazana . You can also find more Salads recipes like Orange and Quinoa Salad Corn cheese salad with oregano and chili flakes Baked Potato Salad Pasta And Vegetable Salad
Roasted Potatoes Salad with 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.
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 : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Roasted Potatoes Salad with Pesto Recipe
Potatoes scrubbed well and cut into big cubes without peeli 4 medium
Sea salt to taste
Black peppercorns crushed 2 teaspoons
Cumin seeds 1 teaspoon
Olive oil 2 tablespoons
Medium red capsicum cut into very thin strips 1
For Pesto
Rocket leaves 15-20
Fresh basil leaves 1 cup
Roasted pumpkin seeds 2 tablespoons
Garlic cloves 2-3
Salt to taste
Olive oil 4 tablespoons
Parmesan cheese 1/4 cup
Method
Step 1
Preheat oven to 180º C.
Step 2
Put potatoes in a cake tin. Add sea salt, crushed peppercorns, cumin seeds and olive oil in a cake tin and mix well.
Step 3
Put the cake tin in the preheated oven and bake for 40-45 minutes.
Step 4
To make pesto, put rocket leaves, basil leaves, pumpkin seeds, garlic cloves, salt and 2 tbsps olive oil in a blender jar and blend. Add Parmesan cheese and remaining olive oil and continue to blend to a coarse paste.
Step 5
Remove the cake tin from the oven, transfer the roasted potatoes into a bowl, add 2 tbsps pesto and mix lightly. Add red capsicum strips and mix well.
Step 6
Transfer the mixture on a serving platter and serve immediately or cool down to room temperature and serve or chill and serve.
Nutrition Info
Calories : 1500 Kcal
Carbohydrates : 22.3 gm
Protein : 100.9 gm
Fat : 111.9 gm
Other : Niacin- 5.3mg
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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 www.sanjeevkapoor.com 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.
