Crispy Parmesan Potatoes with Pesto

Serves 6-8 as a side

Time 1 hour

Ingredients

1kg large white potatoes, cut 1cm thick 

3 tbsp extra virgin olive oil 

1 tbsp crushed garlic (approx 3-4 cloves) 

¼ cup finely grated parmesan 

Sea salt and black pepper 

½ cup basil leaves

Ricotta Pesto

2 cups basil leaves 

2 cloves garlic 

⅓ cup whole milk ricotta 

⅓ cup finely grated parmesan 

¼ cup cashews 

⅓ cup extra virgin olive oil 

1 tbsp lemon juice 

Salt and pepper, to taste

Method

Heat oven to 200°C and line a large baking tray with greaseproof paper.

Add sliced potatoes to a mixing bowl. In a separate bowl mix together extra virgin olive oil and crushed garlic. Pour over the potatoes, season with sea salt and toss to coat. Spread the potatoes evenly over the tray and bake for 40 minutes.

Whilst the potatoes are baking make the pesto by adding all the ingredients to a food processor or blender and blitzing until creamy and smooth. Transfer to a jar and set aside.

Once the potatoes have cooked for 40 minutes, sprinkle parmesan cheese over the top and place back in the oven to bake for further 10 minutes or until golden and crisp.

When the potatoes are ready, transfer to a serving bowl or plate and dollop with ricotta pesto. Garnish with fresh basil leaves, give it a good grind of black pepper and serve.