These ‘Nduja and Pesto Potatoes are loaded with flavour and so simple to make!
If you’re looking for a fancy (but simple) way to spruce up potatoes to serve as a side dish, this is the recipe for you! Or if you’re just looking for ways to use ‘Nduja, then these are always a tasty excuse too 😋. Follow me…
First things first, just in case you’ve landed here out of pure intrigue:
What is ‘Nduja?
‘Nduja – pronounced ‘en-doo-ya’ – is a spicy spreadable sausage from southern Italy. You can add it to a range of different dishes such as pizza, pasta, or various meats and seafood. Or just can slather straight on crackers or bread! Today, however, we’re combining it with potatoes.
What kind of potatoes to use?
I love serving these like mini loaded potatoes, as such I love using large baby potatoes (Jersey Royal New Potatoes to be specific). Large Fingerling or Anya Potatoes will also work. Sometimes stores also just sell ‘Large Baby Potatoes’.
Process shots: combine potatoes with salt, pepper and olive oil (photo 1), roast (photo 2), add to bowl (photo 3), add ‘Nduja (photo 4), mix to combine (photo 5), quickly roast again (photo 6).
Once you’ve roasted the potatoes in ‘Nduja, we’re going to load them up with pesto.
What kind of Pesto to use?
Both the ‘Nduja and pesto have quite intense flavours, so I love adding a dash of crème fraîche to help balance everything out (namely the spice from the ‘Nduja). It also enhances the creaminess of the potato itself.
Process shots: slice potato (photo 1), spread in excess ‘Nduja (photo 2), add crème fraîche (photo 3), add pesto (photo 4).
Serving ‘Nduja Pesto Potatoes
I typically serve these as a Side for dinner. My favourite dishes to serve them with are Steak and Chicken Parmesan (or regular Chicken Schnitzel). You could serve them as Finger Food, but they’re quite messy and fairly oily too.
Alrighty, let’s tuck into the full recipe for these ‘Nduja Pesto Potatoes shall we!?
How to make ‘Nduja Pesto Potatoes (Full Recipe & Video)
'Nduja and Pesto Potatoes
- Large Baking Tray
- Sharp Knife & Chopping Board
- Large Mixing Bowl & Spatula (optional - for mixing in 'Nduja)
Ingredients (check list):
- 2lb / 1kg Large Baby Potatoes (see notes)
- 2 heaped tbsp 'Nduja (see notes)
- 1/2 cup / 120g Pesto (see notes)
- 1/4 cup / 60g Crème Fraîche
- 1.5 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Add the potatoes to a large baking tray and coat in oil, salt and pepper. Space them out and stab each one a couple of times with a sharp knife. Roast in the oven at 200C/400F for 40mins, or until deep golden, crispy and cooked right through the centre.
- Remove from the oven and tip into a large mixing bowl. Add 'Nduja and use a spatula to coat the potatoes. Tip the potatoes back onto the baking tray. You can mix the potatoes on the baking tray if you don't have access to a large mixing bowl, it's just a bit more fiddly.
- Place back in the oven for a few mins until the potatoes crisp up again and the 'Nduja completely melts. Keep a keen eye on them because the 'Nduja can burn quite quickly.
- Make a slice in each potato and gently squeeze to open up the centre, as you would a baked potato. Use a brush or spatula to add any 'Nduja on the tray into the potatoes. Top with a dash of creme fraiche (around 1 tsp depending on potato size) and a good drizzle of pesto (around 2 tsp depending on potato size).
- Serve up as a side dish and enjoy!
Quick 1 min demo!
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