Kombucha pesto roasted potatoes

Roasted young potatoes with crispy skin? Bite-sized, preferably ... Yes, please!

The buttery texture of young potatoes pairs extremely well with their crispy skin ... Usually you add some chopped fresh herbs, are we right? Now, try adding kombucha pesto instead. You will wish for more!

Kombucha pesto roasted potatoes is the perfect side or main dish that everybody loves. We serve it simply with a big bowl of fresh lettuce and a glass of kombucha. You should try it, too!


Prep time: 30 min

Ingredients & directions - roasted potatoes

  • 300 g young potatoes

  • 1 shallot, cut into quarters

  • a bunch of thyme

  • salt and pepper to taste

  • olive oil

Wash the potatoes, add the spices and put them on a baking tray with the shallots. Bake in the oven at 180 degrees for 20 to 30 minutes (depending on the size).  

Ingredients & directions - roasted potatoes

  • 1 bunch of young spinach

  • ½ cup almonds, blanched

  • 2 tbsp Hoppy hour kombucha

  • 1 tbsp nutritional yeast

  • Salt and pepper to taste

  • 5 tbsp olive oil

All ingredients mix in a mini prep until roughly chopped. Smash roasted potatoes with a fork and put some pesto on top.

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