Tomato pesto potato rosettes

Preparation : 10 min

Cooking : 5 to 10 min

Portions : 2


Ingredients :

  • 2 x 150 g (approx. ¼ lb.) potatoes
  • 5 ml (1 tsp.) olive oil
  • 15 ml (1 tbsp.) tomato pesto
  • Salt to taste
  • 500 ml (2 cups) mixed green salad
  • 20 ml (4 tsp.) tarragon vinaigrette


Preheat the barbecue. Wash potatoes and cut into 5 mm (environ 1 inch) slices, either with a knife or a mandolin. Mix oil and pesto, then add potato slices and coat well. Reduce heat to medium. Cook potato slices 3 to 4 minutes on each side. Salt to taste. Arrange in a rosette on plate and put 250 ml (1 cup) of salad, already tossed with the tarragon dressing, in the middle of each portion. Note: This dish can be served as a starter, a main course, or as a side dish with grilled food.

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