Lemony pesto potatoes

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• Barbara

  07 April 2008

  Barbara rated and commented on this recipe

  

  I would suggest reducing the amount of lemon. I found this to be quite 'sharp' and overpowered what would have been a very nice addition to my fish dish.

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• Belkey

  14 May 2008

  Belkey rated and commented on this recipe

  

  These are delicious - a definite 5 stars!

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• Lucyf

  30 September 2008

  Lucyf rated and commented on this recipe

  

  I used (ahem) frozen spinach, popped it in the water just before the potatoes were done. It worked really well.

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• middle_pin2

  05 August 2009

  middle_pin2 rated and commented on this recipe

  

  I left out the lemon (as i forgot to buy one!) and the potatoes were fantastic! Would recommend.

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• iamac

  14 April 2010

  iamac commented on this recipe

  I am making this again today but this time I am going to add some black olives or olive tapenade and a bit of garlic and wondering if I can substitute balsamic vinegar instead of lemon juice? Hhmmmm........will have to wait and see

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• iamac

  14 April 2010

  iamac rated this recipe

  

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http://www.bbcgoodfood.com/recipes/1746/

http://www.bbcgoodfood.com/recipes/1746/

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Ingredients

• 800g waxy potatoes , halved if large
• 1 small red onion , halved and sliced
• 200g bag spinach leaves
• 3 tbsp olive oil
• 2 tbsp pesto
• juice 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat, Super healthy

Ingredients

• 800g waxy potatoes , halved if large
• 1 small red onion , halved and sliced
• 200g bag spinach leaves
• 3 tbsp olive oil
• 2 tbsp pesto
• juice 1 lemon

Per serving

266 kcalories, protein 7g, carbohydrate 37g, fat 11 g, saturated fat 2g, fibre 4g, sugar 3g, salt 0.31 g

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