Recipe: Pesto Wedges

It’s not often that Kate actually asks me to make something specific. The other day I asked her what she wanted me to make for her birthday and she told me not to go out of my way. But Kate has, actually, requested these potato wedges.

I made them initially to go with a burger that I’d stacked with mozzarella slices, bitter greens, and pesto. I thought I’d carry the Italianish theme over to the wedges by coating them with pesto and then baking them just a little longer.

IMG_1793

Pesto Wedges (serves 2)

2 baking potatoes
1 tablespoon of vegetable oil
1 teaspoon of sea salt
3 tablespoons of vegan basil pesto

Preheat the oven to 220°C

Slice the potato into skinny wedges

Pop the potatoes into a large mixing bowl, put the oil and salt on top, and toss to coat

Spread the wedges out on a baking tray; try to keep it to a single layer

Bake for 20 minutes

Remove the wedges from the oven and carefully put them back in the bowl

Scoop the pesto on top of the wedges and toss to coat

Spread the wedges back onto the baking tray and put back in the oven

Bake for a further five minutes and you’re done!

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