Baby potatoes stuffed with pesto sauce with mint and coriander

  • Serves: 2 people
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Cuisine: Arabic
  • Level: Easy


  • 5 whole, small potatoes
  • Vegetable oil
  • To taste, salt
  • To taste, black pepper
  • ½ cup, sour cream
  • ¼ cup, walnuts
  • 2 cloves, garlic, minced
  • ½ cup, parmesan cheese, grated
  • 1 cup, mint
  • ½ cup, coriander
  • ½ - ¾ cup, olive oil


  • Wash the potatoes with their peel on, and cut them into halves. Tip: Cut the potato tips, so it can steadily stand in the tray.
  • Grease an oven tray with oil, place the potatoes in it. Grease the potatoes with oil too and sprinkle salt and pepper on it. Cover the dish with aluminum foil and toll it in the oven at 230° C for 15-20 minutes, until tender.
  • Once cooked, empty out the center of the potatoes.
  • On the side, mash sour cream with salt and pepper. Now, fill the empty potato centers with this mashed mixture.
  • For the pesto sauce on the side, mix mint, coriander, garlic, walnuts, parmesan, half teaspoon of salt and quarter tablespoon of black pepper in a blender. Once mixed, add oil gradually, until the sauce’s consistency is nice and smooth. You’re ready to serve the potatoes with a side of pesto sauce!