Crispy baked potatoes with a delicious tomato pesto made with dried tomatoes, basil and garlic. Perfect as a vegan, filling main dish or as a side dish with grilled meats. Vegan, Gluten Free, High Fiber.
Prep Time 10 minutesminutes
Cooking time 45 minutesminutes
Total Time 55 minutesminutes
Servings 2Servings
Calories 518kcal
Ingredients
FOR THE POTATOES:
680gPotatoespredominantly waxy
FOR THE TOMATO PESTO:
180gTomatoes in oilI use the dried tomatoes from Alnatura, it can also be a little more or less weight, this may vary from manufacturer to manufacturer
Bring a large pot of water to a boil. Add the potatoes and cook for about 25 minutes until the tubers are cooked. Towards the end of the cooking time, test with a sharp knife whether the potatoes are cooked. Otherwise, extend cooking time. Quench with cold water and leave to cool.
680 g Potatoes
Preheat oven to 200degrees and line a baking sheet with parchment paper.
Place potatoes on baking sheet and flatten with a flat kitchen utensil (I used a glass). CAUTION: Potatoes may still be hot inside.
Spread evenly on the baking sheet and place in the oven. Bake for 30 minutes until golden brown.
FOR THE TOMATO PESTO Put dried tomatoes in oil, basil, garlic cloves, olive oil, salt, pepper and water in a blender. I use my MagiMix (small blender jar) and blend until you have a fine pesto. Put in the refrigerator.
180 g Tomatoes in oil, 20 g Basil, 2 Piece Garlic cloves, Salt to taste, Pepper to taste, 60 ml Water, 15 ml Olive oil
FOR THE TOPPING Mix 2 tablespoons of tahini with a little water until smooth, so you can just drizzle it over the potato.
2 EL Tahini & a little water
At the end, place baked potatoes on plates, top with tomato pesto and drizzle with tahini topping. Sprinkle with fresh basil leaves and enjoy!
Fresh basil leaves
Fresh is best, store leftovers in an airtight container in the refrigerator for up to 2 days.