Pan-fried Potatoes with Pistachio Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, waxy, unpeeled but cleaned
- 2 bell peppers, red or yellow
- 2 tablespoon olive oil
For the pesto:
- 2 cloves garlic)
- 1 handful basil leaves
- 4 tablespoon, heaped pistachios, roasted and salted
- 5 tablespoon mayonnaise
- 2 teaspoons white wine vinegar or other vinegar, e.g. apple cider vinegar
- 0.5 teaspoon ½ sea salt, coarse
- 0.5 teaspoon ½ pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Eighth the potatoes and cover well with water in a large saucepan. Bring to the boil and add 2 teaspoons of salt. Reduce to medium heat and cook the potatoes almost cooked in 5 - 10 minutes.
- Preheat the oven to maximum grill function. If this is not possible, 250 ° C top / bottom heat or 200 ° C circulating air is sufficient, only then does the time have to be adjusted.
- Meanwhile, cut the peppers into pieces about 3 cm wide. Drain the potatoes. Put the pepper pieces, the oil and the salt back in the saucepan and mix everything well. Spread this mixture evenly on a baking sheet lined with baking paper and grill on the second rail from the top for approx. 30-40 minutes, until the potatoes are nice and brown and crispy on the outside, but still soft on the inside. Turn occasionally.
- For the pesto, finely chop the garlic, pistachios and basil. The garlic can of course also be chopped up with the garlic press. Put the mixture in a large salad bowl and mix with the mayonnaise, white wine vinegar, salt and pepper.
- Put the grilled vegetables in the bowl with the pesto. Mix everything carefully until the peppers and potatoes are covered with pesto on all sides. Let the salad cool for at least 5 minutes, season with salt and pepper and garnish with basil if you like.
- The salad tastes warm or lukewarm and as a side dish.
- Approx. 420 kcal. per serving.
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