for 4 person

Hasselback potatoes

800 g	potatoes
½ tsp	salt
a little	pepper
50 g	butter, cut into small pieces

Bake

250 g	carrots, cut lengthways into six pieces
1 tsp	sugar
1 tbsp	butter
¼ tsp	salt

Pesto

100 g	almonds
180 g	basil pesto
90 g	green olives, roughly chopped
100 g	crème fraîche

How it's done

Hasselback potatoes

Place the potatoes on a tablespoon one at a time, carefully cut thin slices into the potatoes but do not cut all the way through. Place the potatoes on a baking tray lined with baking paper, season. Spread the butter over the top.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Combines the carrots, sugar and butter, season with salt, add to the potatoes, bake for another 20 mins. or so.

Pesto

Without adding any oil, toast the almonds in a frying pan until golden brown, chop roughly. Mix the pesto, olives and almonds. Scatter over the potatoes and carrots. Spread with crème fraîche.

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