Ingredients
4
- 4 potatoes
- 100 g crème fraîche
- 100 g Bresc Chunky salsa tomato
- 20 g Bresc Ramsons pesto
- olive oil
Used bresc products
Ingredients
Preparation method
Slice the potatoes without slicing them completely through so that they remain intact. Rinse the potatoes thoroughly to remove the starch between the slices. Drizzle olive oil over them and bake for 20 to 30 minutes in an oven at 180°C. Mix the crème fraîche with the ramsons pesto. Remove the potatoes from the oven and spoon the ramsons pesto over them. Finish off the dish with the chunky salsa.
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