for 4 person

To cook the potatoes

1 kg	waxy potatoes (e.g. ProSpecieRara Ostara)
	water, boiling
50 g	butter, melted
2 tbsp	thyme, finely chopped
2 tbsp	rosemary, finely chopped
½ tsp	sea salt

Rocket pesto

50 g	rocket
1 bunch	basil
1	garlic clove
40 g	walnut kernels
½ dl	water
60 g	grated Parmesan
¼ tsp	salt
1 dl	olive oil

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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