Lemony pesto potatoes
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.5 out of 5.7 ratingsRate
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Make your potatoes more exciting with this spinach and pesto mix
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal266
-
fat11g
-
saturates2g
-
carbs37g
-
sugars3g
-
fibre4g
-
protein7g
-
salt0.31g
low
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Method
-
step 1
Boil the potatoes for about 15 mins or until tender. Drain, then return to the pan and roughly crush with a fork.
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step 2
Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or a steak.
RECIPE TIPS
MAKING IT DIFFERENT
Stir in 4 roughly chopped anchovies or 1 tbsp capers with the onion and spinach.
Recipe from Good Food magazine, March 2006
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A star rating of 4.5 out of 5.7 ratings
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