Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Pesto
Yoghurt
How it's done
Potatoes
Cook the potatoes for approx. 30 mins. in boiling salted water until soft. Drain the potatoes and allow the water to evaporate for approx. 5 mins. Transfer to a baking tray lined with baking paper, crush with the back of a spoon. Brush the potatoes with oil, scatter the garlic and thyme on top, season with salt.
To roast
Approx. 1 hr. in the centre of an oven preheated to 200°C, serve on a platter.
Pesto
Puree the tomatoes with all the other ingredients up to and including the tomato puree, season. Spread the pesto on top of the potatoes.
Yoghurt
Combine the yoghurt, thyme, salt and pepper. Spread on top of the potatoes, garnish with basil.
| Serve with: | Salad. |
|---|
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