Smashed New Potatoes with Greek Pesto

New Potatoes with Greek Pesto

New potatoes with greek pesto

‘I’ll bring the meat, you bring the salads’.

We all understand that sentence so well, because braai culture is synonymous with our South African heritage. We’ve learned from our vegetarian friends that brilliant barbecues can be enjoyed without a single piece of meat in sight. Whether we be carnivores, vegans or flexitarians (they eat whatever’s going), there’s one thing we can’t do without at a braai: a great potato salad.

Ta-daa! Banters cover your eyes, while we present our rosemary – roasted new potatoes, smashed, sprinkled with parmesan and enjoyed with the simplest of dips. Michael Olivier has found a crisp, refreshing Chardonnay from Franschhoek for you to try with this dish.

Wheel out your Webers and have a celebration of note this Thursday!
HRH Kathleen

You will need
700g new potatoes
¼ cup olive oil
Sprig of fresh rosemary, stripped of its’ leaves
30 g grated parmesan cheese (optional)
½ tsp lemon zest
Maldon salt flakes, or your favourite salt crystals & pepper
½ cup crème fraiche
3 tbsp Pesto Princess Greek Pesto

How to
Boil the new potatoes in plenty of salted water until just cooked. While you’re waiting, make the dip by combining the crème fraiche with the Greek Pesto, spooning the deliciousness into a ramekin and chilling in the fridge. Once the potatoes are ready, drain completely and allow them to dry out for a minute or two. Preheat the oven to 190°C. Brush a baking tray with olive oil and pile in the potatoes, spacing them evenly so that they can get crispy around the edges. Using a potato masher, gently flatten each potato, still keeping them intact. Drizzle olive oil over the potatoes, and brush to coat evenly. Season with salt flakes and pepper, and scatter the rosemary leaves over the top. Bake in a hot oven until golden and crispy. Remove from the heat and sprinkle the grated parmesan and lemon zest over. Return to the oven for a few minutes to melt the cheese. Serve as an appetizer with the dip, or as an accompaniment to grilled meats.

Enough for four servings

Michael Olivier’s Choice

The La Bri Chardonnay 2014

The La Bri Chardonnay 2014, from the estate of the same name in Franschhoek, would be a most refreshing choice.

It looks like: Each La Bri wine has a botanical drawing of a Cape flower on the label, and the chardonnay features the Yellow Clivia (clivia miniata). In the glass it is a gem bright, golden straw with light amber flashes.
It smells like: Brilliant citrus, fresh sliced lemon and lime, wet rocks and crushed macadamia nuts.
It tastes like: Lovely and refreshing. Crisp at the beginning, on a broad palate with a long, gently waning aftertaste.

www.michaelolivier.co.za

Recipe, styling & photography – Sam Linsell
Art direction & design – Roxanne Spears of Good Design



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