Baked Crispy Potatoes with Pesto
Ingredients
- 4 cups basil (loosely packed)
- 1/2 cup hemp seeds
- 1 tsp sea salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon (approx. 1 tbsp)
- 1/2 tsp lemon zest
- 2 spring onions (green parts, approx. 2 tbsp chopped)
- 1/4 tsp garlic powder
- 2 tbsp nutritional yeast
- 2-3 tbsp olive oil
- 4-5 Yukon gold potatoes (or any other potatoes)
- 1-2 tbsp olive oil
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp sea salt
- black pepper
Preparation
Place all ingredients except oil into a high-speed blender or food processor and process until well combined.
Add olive oil and blend until combined and reached the right consistency; add more oil if desired for a runnier texture.
Potato cooking
Bring a large pot of water to boil, then add the potatoes.
Cook until just tender but not fully cooked, about 15-20 minutes.
Drain and allow to cool.
Thinly slice using a sharp knife.
Coat generously in olive oil or ghee, spices, and salt.
Spread out evenly on a lined baking tray and bake for approximately 30 minutes or until crispy, turning over halfway through.
