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These roast pesto potatoes are creamy, crunchy and full of the flavour of natural wholefood ingredients. Oil free and still crispy and delicious, these potatoes are perfect as a side dish or main meal eaten with salad or steamed greens.

Ingredients

• ½ tsp Himalayan salt
• 1 kg potatoes
• 2 garlic cloves
• 20 g fresh basil leaves
• 45 ml lemon juice
• 100 g cashews

Method

Cut the potatoes into small chunks and steam for 20 minutes.

In a food processor or high speed blender, process ¼ tsp salt along with the remaining ingredients into a not quite smooth pesto retaining some texture.

Add to a pan along with the potatoes, close with a lid and shake well to bash the potatoes.

Bake at 180°C for 25 minutes or until cooked, turning the potatoes over half way through.

Season with the more salt if desired.

For a simpler version, the most delicious garlic lemon potatoes can be made using the juice of 1 lemon and 4 crushed garlic cloves in place of the pesto and seasoned with salt and pepper once roasted.

Enjoy!