These potatoes are perfectly served alongside a mouth-watering chicken or beef main. We love that it is super easy to whip up. Your guests are sure to enjoy this side on their plate.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Herb-roasted baby potatoes and parsnip basil pesto salad
- 600g baby potatoes
- 700g parsnips, quartered
- lengthways and each quarter halved
- 1 small handful rosemary leaves, finely chopped
- 1 small handful thyme leaves
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
- 100g basil pesto + extra, to serve
- 100g pecan nuts, toasted
- salt flakes, to sprinkle
- basil leaves, to garnish
Preheat the oven to 200˚C. Boil the baby potatoes in a large pot of salted water over medium-high heat, 15 minutes. Remove from stove and drain the water. Allow to cool down, 5 minutes, then halve some potatoes and leave others whole. Toss the potatoes, parsnip pieces, finely chopped fresh rosemary, thyme and a drizzle olive oil together, and season well.
Spread the potato mixture out on a roasting tin and roast in the preheated oven until tender and golden brown, about 30 minutes.
Transfer the roasted potatoes and parsnips to a serving bowl, toss with the basil pesto and fold in the toasted pecan nuts. Sprinkle with salt flakes and garnish with basil leaves. Serve with extra basil pesto alongside.