نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Herb-roasted potato stacks with Brussels sprout pesto

European 15 Mins Prep · 35 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a muffin tin with some (2 tbsp) olive oil then set it aside.
Mince 1 garlic clove and chop the herbs. Melt the butter in a small pot over a medium heat. Add the herbs, garlic, salt and pepper and remove from the heat and set aside for 5 minutes.
Using a mandolin, thinly slice the potatoes. Place the slices in a large bowl along with the infused butter and toss to coat. Layer the potato slices into the muffin tin, stacking them high. Bake for 35 minutes until the tacks are golden and crispy on the edges.
Meanwhile, make the Brussels sprout pesto by adding the sprouts, cheese, walnuts, basil, 1 garlic clove, 2 tbsp olive oil, lemon, salt and pepper (to taste) to a food processor and blitzing until smooth.
Serve the herb-roasted potato stacks topped with a generous dollop of Brussels sprout pesto.