CRISPY POTATOES WITH WALNUT PESTO

Prep time: 30 minutes.

Cook time: 1 hour 5 minutes. Serves: 6

1.5kg kestrel white potatoes, washed,

cut into even-sized quarters

3 large rosemary sprigs

6 garlic cloves, whole, bashed

60ml extra virgin olive oil sea salt and pepper to taste 1 cup walnut pesto, recipe below 4 rosemary sprigs, to garnish

1 Preheat oven to 220°C (200°C fan). Place potatoes, rosemary and garlic on a large baking tray. Drizzle with olive oil.

2 Toss well to coat the potatoes and bake for 30 minutes. Mix potatoes around and bake for another 30 minutes until golden brown and crispy. Discard rosemary.

3 Serve potatoes immediately with sea salt, pepper and generous dollops of walnut pesto and rosemary sprigs.

Serve extra walnut pesto on the side. Walnut pesto

1½ cups raw walnuts

1 garlic clove, whole

¼ cup parmesan, grated

1 tablespoon thyme leaves

½ cup extra virgin olive oil salt and pepper, to taste

Serve with: roast potatoes

1 Preheat oven to 180°C (160°C fan).

Add the walnuts to a baking tray. Bake for 5 minutes until lightly toasted. Set aside to cool for 10 minutes.

2 In a mortar and pestle or blender, add walnuts and pound to lightly crush. Add the garlic clove, parmesan and thyme. Crush to a fine crumb for 2 minutes. 3 Slowly add the olive oil. Mix to combine for 5 minutes. Add salt and pepper to taste. Mix until you have a coarse textured pesto. 4 Store in an airtight glass jar in the fridge for up to 5 days. Scalloped large green and white serving dish and white dinner plate, both Alex and Trahanas. Capri da Paolino mini bowl, No.22. Green Wave dinner plate, Round House. Liquid cutlery and linen napkins, Corey Ashford. Paloma brass salad servers, French Knot.