|Sat Fat 1.9g||6.3|
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Bake for 20 minutes until tender.
Stir in the pesto and cook for a further 5 minutes. Serve immediately.
For a meaty alternative, thinly slice 400g pork or chicken breast and mix in with the vegetables and cook as above.
800g smooth potatoes (such as Desiree), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Spiralizing a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
This campaign was originally produced in the framework of a programme co-financed by the European Union