Lemony pesto potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g waxy potatoeshalved if large
- 1 small red onionhalved and sliced
- 200g bag spinachleaves
- 3 tbsp olive oil
- 2 tbsp pesto
- juice 1 lemon
Nutrition: per serving
- kcal266
- fat11g
- saturates2g
- carbs37g
- sugars3g
- fibre4g
- protein7g
- salt0.31glow
Method
step 1
Boil the potatoes for about 15 mins or until tender. Drain, then return to the pan and roughly crush with a fork.
step 2
Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or a steak.
