• Feeling uninspired by conventional potato salad? Try this epic baked baby potato side dish. The potatoes are baked until tender and crisp, and then stuffed with a delicious combination of caramelised onions, green Thai olive pesto and sour cream. A good kick of green chilli rounds it all off and keeps you on your toes.


    Baked Baby Potatoes with Green Thai Olive Pesto

    SERVES 4 – 6


    • 10 – 12 medium Apache Potatoes
    • 3 tbsp olive oil
    • 1 large white onion, finely chopped
    • 1 – 2 green chillies, chopped
    • 4 tbsp Buffet Olives Green Thai Olive Pesto
    • 2 tbsp chopped coriander, plus extra to serve
    • 1/2 cup sour cream
    • 50g toasted cashew nuts, chopped



    PREHEAT the oven to 200C°.

    WASH and scrub the potatoes and then pat dry. Place potatoes in a large roasting dish. Pierce each potato using a fork, drizzle with olive oil and season with salt & pepper. Place in the oven and bake for 45 – 50 minutes until soft and cooked through. Remove from oven and set aside to cool.

    GLAZE a small frying pan with some olive oil and fry the onion over low heat until caramelised. Add chillies, a pinch of salt & pepper and stir. Remove from heat and set aside to cool.

    PLACE the caramelised onions in a bowl; add the olive pesto, chopped coriander and 2 tablespoons of sour cream and mix together.

    WHEN potatoes are cool enough to handle, make a cross on the top of each potato using a sharp knife. Gently squeeze the sides to open the tops slightly. Place on a serving platter.

    STUFF each potato with the pesto mix and top with a healthy dollop of sour cream. Sprinkle over some cashew nuts and finish with a coriander leaf to garnish.


    Supplied content


    SEE ALSO: Smashed potatoes

    Smashed potatoes