for 4 person

Potatoes

1 ¼ kg	baby potatoes
	salted water, boiling
½ dl	olive oil
2	garlic cloves, squeezed
2 tbsp	thyme, leaves torn off
½ tsp	sea salt

Pesto

150 g	dried tomatoes in oil, drained
25 g	shelled almonds, roasted
½	organic lemon, grated zest and the juice
½ bunch	basil, roughly chopped
1	garlic clove
½ dl	olive oil
¼ dl	water
1 tbsp	tomato puree
1 pinch	salt
a little	pepper

Yoghurt

150 g	plain yoghurt
2 tbsp	thyme, finely chopped
¼ tsp	salt
½ tsp	pepper
½ bunch	basil, torn into pieces

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.

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