Rosemary Potatoes with Pesto

Ingredients

• 2 kg new potatoes
• 2 tbsp coarse sea salt
• 1 Avocado
• juice of 1 lemon
• Salt
• Pepper (freshly ground)
• 1 Spring onion
• 1 ripe tomato
• 150 g tomatoes (canned in oil, sun‑dried)
• 3 Garlic cloves
• 1 tbsp capers
• 1 tsp balsamic vinegar
• 0.5 tsp cayenne pepper
• 100 g pitted black olives
• 2 Garlic cloves
• 50 ml olive oil
• chopped rosemary

Instructions

1. 1.

   Wash potatoes thoroughly and place them with skins in a large pot. Add enough water to cover the potatoes halfway. Sprinkle with sea salt, bring to a boil, then cover and simmer for about 30 minutes until the water has evaporated. In the meantime prepare the dips.

2. 2.

   For the guacamole, peel and pit the avocado. Wash the tomato, halve it and finely dice. Wash the spring onion and slice into thin rings. Purée the avocado with lemon juice and season with salt and pepper. Add the diced tomatoes and spring onion, then mix well.

3. 3.

   For the tomato pesto, cut the tomatoes into pieces. Peel the garlic cloves and purée them with the tomatoes. Add olive oil until a creamy consistency is reached. Chop the capers and stir them into the pesto with vinegar. Season with cayenne pepper and salt.

4. 4.

   For the olive pesto, roughly chop the olives. Peel the garlic and purée it with the olives and olive oil. Season with rosemary, salt and pepper.

5. 5.

   Serve the potatoes in their skins with the sauces on top.