Pesto sautéed potatoes

Sunday, 2 March 2014
Quick one again this week - I'm working on a few things I should be able to share in the next couple of weeks but work and home have had to be a priority - making the most of the sunshine when it has been around has also been good.  D and I managed a great day at Beale Park on Thursday where the weather wasn't warm but was bright.

We've had a great weekend so far - yesterday we went to see Dinosaur Zoo Live.  It was a brilliant show although D found it a little bit scary - he really wasn't sure about the australovenator, even when we told him that it was only a man in a costume.  He was a bit keener on the baby dryosaurus and found the meganeura flying around the auditorium hilarious.  Today we're at a party to say goodbye to some very good friends of mine who are moving to America for the foreseeable future.  To say I'm very sad is an understatement - D has been friends with I since they were tiny...  I wish them all the best though and hoping that we'll be able to visit them in their palatial new home!

Here's a picture of him petting the dryosaurus in the foyer afterwards: -

So, on with the recipe.

Stats: - 2 servings, 8pp per serving.  Definitely one to dip a little into your weekly points with.  I served with sweetcorn and courgette fritters and zero pro point salsa.

Ingredients: -
400g baby new potatoes
1 tbsp olive oil
2 tsps salted butter
1 tbsp green pesto
salt and pepper

Firstly, fill a large pan with water and bring to a boil.  Add the potatoes and bring to a rolling boil for fifteen minutes.

Remove from the heat and drain.  Leave to one side for a few minutes to allow to cool/dry.

Slice the potatoes as thinly as you can without them falling apart - although the odd bit of broken potato actually works quite nicely.

Heat the oil in a frying pan and add the potatoes, butter and a decent grinding of fresh salt and pepper.    Fry over a medium heat, ensure you keep them moving about a bit - I managed a bit of cheffy flipping that I'd love to emulate when we do pancake day... Keep over the heat for about ten minutes, until the potatoes have taken on crispy edges.

Add the pesto and stir through, mixing to coat all of the potatoes and cooking for a further minute.

Serve - and resist the urge to eat the other half's...

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