Do not let the picture fool you. The image is not great but the taste is over the top. Cutting the potatoes into perfect wedges takes time. So I just sliced them round to make the job easy. Round or wedge, either way the taste is the same. Baked potatoes with pesto - what is not to like in it. Hung curd flavored with garlic and pepper makes a wonderful dip. Without much ado the recipe follows.
2 medium servinggs
Ingredients for the Potato rounds
- 4 medium sized potatoes washed and scrubbed
- 2 tsp pesto (grind together 1 cup fresh basil, 2 cloves of garlic, little sea salt and 1tsp olive oil) Pesto can be skipped too or replaced with Italian seasoning mix.
- salt to taste
- 2 pinches of pepper powder
- 2 tsps olive oil or any other oil
Directions
- Slice the potatoes into thick rounds.
- Toss together the sliced potatoes, pesto, salt, pepper and olive oil. Marinate for an hour.
- Bake in the oven for 25 minutes at 180 degrees for 25 minutes.
- Turn them around and grill the tops for a nice brown crust for about 5 minutes at the same. temperature. Oven temperatures vary, so please check them and cook more or less.
Ingredients for the sour cream/hung curd
- 2 cups yogurt or curd.
- 1 strainer
- salt to taste
- 1 garlic clove grated - Optional
- 1 tsp olive oil or any other oil
- 1 pinch of black pepper powder
Directions
- Line a strainer with muslin cloth and empty the yogurt into it.
- Keep a dish underneath to catch the whey.
- Leave the curd in the fridge overnight or for 10 hours for it to thicken.
- Mix in the grated garlic, olive oil, salt and pepper powder.
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