Salt Crusted Potatoes With Salsa And Pesto Dips

• 2 3/4 lbs small gold potatoes, cut in half
• 2 stalks rosemary, roughly chopped
• 2 stalks thyme, roughly chopped
• 2 tbsp coarse sea salt
• 2 tbsp olive oil
• 3 None tomatoes, seeded and diced
• 1/2 cup basil, chopped finely
• 2 cloves garlic, peeled and chopped
• 2 None scallions, sliced
• 1/2 cup tomato ketchup
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 1 bunch parsley
• 1/2 bunch cilantro
• 1/2 cup olive oil

1. Preheat the oven to 400u0b0F.
2. Put the potatoes in a greased baking dish and sprinkle them with salt, rosemary and thyme leaves and drizzle with 2 tbsp of olive oil. Bake in the oven for 20-30 mins.
3. For the salsa, mix the tomatoes, basil, half the garlic, the scallions and ketchup. Season to taste. For the pesto, puree the pine nuts, grated Parmesan, parsley, cilantro and remaining garlic in a processor, slowly adding 1/2 cup of olive oil.
4. Remove the potatoes from the oven and serve with the two dips.

gold potatoes, stalks rosemary, stalks thyme, salt, olive oil, tomatoes, basil, garlic, scallions, tomato ketchup, pine nuts, parmesan cheese, parsley, cilantro, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/19132 (may not work)