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
To cook the potatoes
Rocket pesto
How it's done
To cook the potatoes
Cook the potatoes for approx. 40 mins. in boiling salted water until soft. Drain the potatoes and allow the water to evaporate for approx. 5 mins. Cut the larger potatoes in half. Spread the potatoes on a baking tray lined with baking paper, place a sheet of baking paper over the top, flatten the potatoes with a chopping board, remove the top sheet of baking paper. Mix the butter with the herbs and fleur de sel, spread on top of the potatoes.
To roast
Approx. 45 mins. in the centre of an oven preheated to 200°C. Serve the potatoes on a platter.
Rocket pesto
Puree the rocket, basil, garlic, nuts and water in a food processor. Add the cheese and salt, mix. Stir in the oil. Spread the pesto on top of the potatoes.
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