Grilled potatoes with pesto and burrata

Grilled potatoes with pesto and burrata

Total: 40 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 446 kcal
, Fat: 31 g
, Carbohydrate: 29 g
, Protein: 11 g

Ingredients

4 person

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

800 g waxy potatoes, cut lengthways into slices approx. 1 cm thick
salted water, boiling
1 tbsp olive oil
½ tsp sea salt

Pesto

½ bunch basil, roughly chopped
½ bunch flat-leaf parsley, roughly chopped
1 garlic clove
20 g pine nuts, roasted
3 tbsp lemon juice
½ dl olive oil
½ tsp salt

To serve

1 parcel burrata piccola (approx. 200 g)
½ bunch basil, leaves torn off
½ bunch flat-leaf parsley, leaves torn off
20 g pine nuts, roasted
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How it's done

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Potatoes

Cook the potatoes in boiling water for approx. 15 mins. until just soft. Drain the potatoes, mix with the oil and salt in a bowl.

Charcoal/gas/electric grill

With the lid down, grill the potatoes over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Serve the potatoes on a platter.

Pesto

Puree the basil, parsley, garlic and pine nuts with the lemon juice. Whisk in the oil, season with salt.

To serve

Arrange the burrata on top of the potatoes, drizzle the pesto over the top, garnish with the herbs and pine nuts.

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