Baked Potato with Chili Herb Pesto

Double-Cooked Jacket Potatoes with Pesto & Soy Yogurt

Method

Pre heat oven for 200°C

1. Boil whole potatoes in plain water (no salt, no scoring) for 15 minutes.

2. Drain, then rub with salt and olive oil.

3. Score and bake at 200°C for 30 minutes.

   

   
   

   Remove and test for fluffiness; if they’re fluffy enough inside, drizzle with more oil into the cut, then return to the oven for 10 more minutes.

4. Return to oven for another 10 minutes until crisp.

   

   
   

   Tip:For this recipe, use unpeeled potatoes, about 180 g each. If you’re baking sweet potatoes alongside floury potatoes, choose sweet potatoes that are one size larger, as they cook faster.

To Serve

• Harissa/Pesto

• Soy yogurt

• Any other toppings you like (pickles, tempeh, roasted veg, fried onion, etc.)

Quick Chili Herb Pesto

Ingredients

• 1 tsp cumin seeds (toasted)

• 2 tsp coriander seeds (toasted)

• 6 tsp Chinese chili flake

• 1 tsp salt

• 4 tbsp EV olive oil

• 15 g fresh coriander green (or parsley)

• 4 garlic cloves

• 1tbsp Turkish pepper paste(mild)

Method

1. Grind toasted seeds with chili and salt.

2. Add garlic and fresh coriander.

3. Blend or pound in olive oil until a thick paste forms.

Store: Fridge, covered with oil, 1–2 weeks.