Baked baby potatoes with green Thai olive pesto – Food & Home Magazine
An unusual twist on the conventional potato salad, these baby potatoes are roasted until crisp and stuffed with a green Thai olive pesto.
Ingredients
- 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
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