Pesto dressing Potato cake slow-cooked in olive oil
Serves 1 as a starter
100 g Potatoes 1 Clove garlic 5g Fresh parsley 1 Lemon wedge Salt & pepper 1 bottle of pesto dressing 1 bottle of olive oil
Wash and clean the potato’s. With a sharp knife, slice the potato into slices no thicker than 8mm. Season the potato lightly with salt & pepper before panfrying with the olive oil. Cook on both sides until golden colour.
Layer the potato in a smaller pan and bake on low temperature until fully cooked.
Place on a plate and garnish with thinly sliced garlic, chopped parsley and a lemon wedge.
Finish with a pinch of salt and a grinding of black pepper and 1 bottle of pesto dressing.