This is a perfect appetizer when you’re having friends or family over for a laid-back dinner. It’s on the heavier side, so maybe not perfect for combining with other appetizers.
I really like oven-baked potatoes, don’t you?
Potatoes with a creamy pesto dip
– 2 big potatoes
– 2 tablespoons of olive oil
– 1,25 dl of fresh cream
– 1 tablespoon of green pesto
– Salt & Pepper
This recipe serves 4
Preheat the oven to 190° C. Cut the potatoes into wedges and lay them on a baking tray. Sprinkle them with the oil, salt & pepper.
Bake the potatoes for 30-35 minutes until golden but turn them once or twice to bake them well on both sides.
In the mean time you can mix the fresh cream with the pesto (you may need more than 1 tablespoon) and add salt & pepper to taste.
When the potatoes are baked, you can serve them with the dip. They taste best when still warm!