Mashed potatoes with pesto and sour cream

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 50 ml rapeseed oil
• 1 lemon(s)
• 1 onion(s), red
• ½ bunch parsley
• 2 mint sprigs
• 1 tsp maple syrup
• salt and pepper
• 100 g sour cream
• 1 pinch of herbal salt
• parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 180°C (fan/circulating air). Wash the potatoes, boil in salted water for approx. 20-25 minutes, then peel and cook. Place them side by side on a baking sheet lined with baking paper and flatten with the heel of your hand. Drizzle with a little rapeseed oil and lightly salt. Bake in a hot oven for approx. 20 minutes until crispy. Wash the lemon, peel off the zest, halve it, and squeeze it dry. Peel the onion and slice it into rings. Place it in a bowl with half the lemon juice. Add boiling water and let it steep briefly. Wash the herbs and pat dry. Blend with the remaining oil, lemon juice, zest, and maple syrup until smooth. Season with salt and pepper. Drain the onion rings. Arrange the sour cream in strips on the plates. Remove the potatoes from the oven and serve alongside. Spread the herb pesto. Arrange the onion rings on top of the potatoes, sprinkle with herb salt, and garnish with parsley if desired.