Lucy Di Marino

Roast Pesto Potatoes

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.


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


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.