Bite-sized crispy roast potatoes and a chilled fromage frais dip. No one will need an invitation to dive in.
- 1.5kg (3lb 2oz) King Edward or Maris Piper potatoes, peeled
- 2 tbsp olive oil
- 3 tbsp coriander pesto
- 150ml (1/4pt) fromage frais
To start preheat the oven to 200°C/400°/gas 6. Pour the olive oil into a large roasting tin and place it in the oven to heat up.
Next cut the potatoes into bite-sized chunks and bring them to boil in large pan. Simmer for 7 minutes.
Drain the potatoes and return them to the pan. With the lid on the pan shake the potatoes to roughen the edges, this will give them a lovely crispy coating.
Next add the coriander pesto and toss until evenly covered.
Carefully add the potatoes to the hot roasting tin and spoon over the pesto sauce. Return the tin of potatoes to the oven for 45-50 mins, turning once or twice during cooking, until crispy.
Top tip for making Coriander pesto roast potatoes
Serve with a fromage frais dip.