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Cooking Time: 10 Minutes
Preparation Time: 35 Minutes
Total Serves: 4

The Ingredient List

  • MAGGI Hot & Sweet Tomato Chilli Sauce - 4 Tablespoons
  • Baby Potatoes – 16 (Boiled & Fried)
  • Fresh Basil Leaves –1 Cup (For Pesto)
  • Oil For Frying – 6 Cups (For Pesto)
  • Garlic – 2 Tablespoons (For Pesto)
  • Soaked Cashews – 2 Tablespoons (For Pesto)
  • Salt – 1 Teaspoon (For Pesto)
  • Olive Oil – 1/8 Cup (For Pesto)
  • Butter - 2 Tablespoons
  • Olive Oil - 1 Tablespoon
  • Paprika - 2 Teaspoons
  • Parmesan Cheese - 4 Tablespoons (Grated)

The Easy Steps

  1. Prepare the potatoes by giving them 1 whistle in a pressure cooker, do not peel them. Once cooled, flatten them in between of both your palms. Deep fry in oil to make slightly crisp.
  2. Making the Pesto – In a blender all the pest ingredients and blend to a fine paste.
  3. Assembling the dish – In a frying pan, add 1 tablespoon olive oil and 2 tablespoons butter, toss the potatoes and mix in the basil pesto. Stir till all mixed. Add paprika and a sprinkle of salt.
  4. Plating – In a platter, place the MAGGI Hot and Sweet Tomato Chilli Sauce, and spread on the plate, place individual potatoes over the sauce. Sprinkle with grated parmesan.