Purple Potatoes on Sheet with Cheese and Red Pesto

Name: Purple Potatoes on Sheet with Cheese and Red Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 1 kg medium-sized violet potatoes (8–12 potatoes); Salt; 1 Garlic clove; 4 sun-dried tomatoes in oil; 50 g pickled bell peppers (jar); 30 g sunflower seeds; Pepper; chili powder; smoked paprika powder; 90 g cheddar cheese (45% fat); 1 bunch scallions; 2 tbsp olive oil; 150 g Sour cream; 2 tsp lemon juice

Prep: 15min

| Servings: 4 | Cook: 30min

The purple potatoes from the sheet with cheese and red pesto from Spoonsparrow are always a hit for dinner for the whole family!

Ingredients

1 kg medium-sized violet potatoes (8–12 potatoes)
Salt
1 Garlic clove
4 sun-dried tomatoes in oil
50 g pickled bell peppers (jar)
30 g sunflower seeds
Pepper
chili powder
smoked paprika powder
90 g cheddar cheese (45% fat)
1 bunch scallions
2 tbsp olive oil
150 g Sour cream
2 tsp lemon juice

Instructions

1.
Wash, brush, and boil potatoes in salted water for 15–20 minutes. Peel garlic. Drain tomatoes and peppers, reserving 2–3 tbsp of oil. Blend oil with tomatoes, peppers, sunflower seeds, and garlic into a smooth pesto; season with salt, pepper, chili, and paprika, then set aside. Grate cheddar cheese. Trim scallions, wash, and slice into rings.
2.
Line a baking sheet with parchment paper. Drain potatoes and let cool for 5 minutes. Flatten them slightly and arrange on the sheet. Drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20 minutes.
3.
Remove from oven, sprinkle with grated cheese, return to oven, and bake another 5–8 minutes until the cheese melts.
4.
Meanwhile whisk sour cream with lemon juice until smooth; season with salt and pepper. Drizzle each potato with 1–2 tbsp sour cream, top with 1 tsp pesto, and garnish with scallion rings.