'Nduja and Pesto Potatoes
These 'Nduja Pesto Potatoes are loaded with flavour and so simple to make!
Servings: 4
Cost: £2.50 / $3
Equipment
- Large Baking Tray
- Sharp Knife & Chopping Board
- Large Mixing Bowl & Spatula (optional - for mixing in 'Nduja)
Ingredients
- 2lb / 1kg Large Baby Potatoes (see notes)
- 2 heaped tbsp 'Nduja (see notes)
- 1/2 cup / 120g Pesto (see notes)
- 1/4 cup / 60g Crème Fraîche
- 1.5 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Add the potatoes to a large baking tray and coat in oil, salt and pepper. Space them out and stab each one a couple of times with a sharp knife. Roast in the oven at 200C/400F for 40mins, or until deep golden, crispy and cooked right through the centre.
- Remove from the oven and tip into a large mixing bowl. Add 'Nduja and use a spatula to coat the potatoes. Tip the potatoes back onto the baking tray. You can mix the potatoes on the baking tray if you don't have access to a large mixing bowl, it's just a bit more fiddly.
- Place back in the oven for a few mins until the potatoes crisp up again and the 'Nduja completely melts. Keep a keen eye on them because the 'Nduja can burn quite quickly.
- Make a slice in each potato and gently squeeze to open up the centre, as you would a baked potato. Use a brush or spatula to add any 'Nduja on the tray into the potatoes. Top with a dash of creme fraiche (around 1 tsp depending on potato size) and a good drizzle of pesto (around 2 tsp depending on potato size).
- Serve up as a side dish and enjoy!
Video
Notes
a) Potatoes - I love using large baby potatoes for this recipe because they come out like mini loaded potatoes. I try to use Jersey Royal New Potatoes, but large Baby Potatoes, Fingerling Potatoes/Anya Potatoes all work well.
b) 'Nduja - This is a spicy spreadable sausage from southern Italy. It's got a gorgeous smoky, tart flavour. You'll find it in some supermarkets, sometimes called Nduja Paste. You'll definitely find it online or in Italian stores.
c) Pesto - I highly recommend whipping up a batch of my Chive and Parsley Pesto (because chives and parsley are both a blessing to potatoes). But regular Basil Pesto also works just fine!
d) Crème fraîche - Both the 'Nduja and pesto have quite intense flavours, so the Crème fraîche helps balance everything out, namely the spice from the the 'Nduja. It also enhances the creaminess of the potato itself. It's not a deal-breaker if you don't use it, but it is a great addition.
e) Calories - Whole recipe divided by 4.
Nutrition
Calories: 439kcal | Carbohydrates: 42.13g | Protein: 9.93g | Fat: 26.69g | Saturated Fat: 5.65g | Polyunsaturated Fat: 3.998g | Monounsaturated Fat: 15.678g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 688mg | Potassium: 1073mg | Fiber: 5.3g | Sugar: 2.05g | Vitamin A: 389IU | Vitamin C: 46mg | Calcium: 122mg | Iron: 2.52mg