Roasted potato and tomato pesto served with grilled T-bone
Servings: 4
Share this recipe!
Directions
- Preheat the oven to 180°C and line two baking trays with baking paper
- Place the potatoes in a large mixing bowl and add half of the oil and season well
- Spoon into one of the prepared baking trays and bake until golden and crispy (+/- 30 minutes)
- Place the tomatoes in a mixing bowl and toss through a little oil and season well
- Add cut side down on the other prepared tray and bake until the tomatoes are slightly wrinkled
- In a large mixing bowl, toss the potatoes with the pesto and gently fold in the tomatoes and parsley
- Season the T-bones well. Heat a griddle pan to hot and grill the meat to your liking
- Serve with the potato and tomato with a sprinkle of parsley
Ingredients
- 8 potatoes, with the skin on, par boiled and cut lengthwise
- 60 ml (¼ cup) olive oil
- Salt and pepper, to taste
- 250 g (1 punnet) Rosa or cherry tomatoes, halved
- 250 g ready bought pesto or any sauce of your choice
- 4 T-bone steaks, grilled to serve
- Fresh parsley, finely chopped to serve