Potatoes in Pesto

Serve with cutlets. Instead of basil pesto, you can use sun-dried tomato pesto.

Ingredients

• 1 kg thin-skinned potatoes
• 5 tbsp. l. basil pesto
• 00 ml cream, 20% fat
• 3 tbsp. l. ghee or olive oil
• salt, freshly ground black pepper
• basil for decoration

Directions

1. Wash the potatoes thoroughly with a brush, cook in a uniform in salted boiling water, 20-25 minutes. Drain the water, dry the potatoes. Press down on each potato with a crush so that it falls apart slightly, and use your hands to divide it into 2-3 pieces.
2. Heat oil in a large skillet, add potatoes, fry on potatoes until golden brown, 5 minutes.
3. Combine the cream and pesto, pour over the potatoes, stir, heat for a couple of minutes and serve immediately, pepper and garnish with basil leaves.