Buttered Charlotte Potatoes With Pesto Dressing

We kept buying a lot of potatoes for the past 2 weeks because a lot of ideas about how to cook potatoes kept coming in, every evening at 5.30pm and during our grocery shopping trips – leek and potato soup, shepherd’s pie, potato salad, just to name a few. I realised that potatoes are really versatile to cook, and they could create a bundle of surprises, if their potential flavours are maximised.


  • Small Charlotte potatoes: 6 pieces, scrubbed, washed, pat dry with towel
  • Boiling water: enough to cover potatoes
  • Butter: 1 tbsp
  • Olive oil: 1 tbsp
  • Salt: 1/2 tsp
  • Ground pepper: a dash
  • Basil leaves: 6 pieces, chopped coarsely, half for cooking and half for garnish
  • White mushrooms: 6 stalks, skin removed, washed and diced
  • Tomato: 1, washed and diced
  • Pesto sauce: 1 tbsp


  1. Add potatoes and a pinch of salt in boiling water. Microwave on high heat for 8-10 mins.
  2. Heat butter and olive oil in pan. Place boiled potatoes onto pan and season with salt and ground pepper.
  3. Squash potatoes lightly with a spoon without breaking them up. Leave potatoes in pan for 5mins, flipping them over occasionally.
  4. Serve potatoes onto a plate and set aside.
  5. Continue heating the remaining oil and butter in the pan. Add remaining ingredients and fry for 1min.
  6. Pour sauce onto potatoes and garnish with remaining basil leaves.
  7. Serve as a starter or main dish.


  • The squashing of the potatoes will allow the fragrance of the butter to seep in and make them more flavourful.
  • The basil leaves enhance the flavour of the already sinful pesto sauce. Alternatively, make your own pesto sauce with fresh basil leaves, olive oil and a pinch of salt.
  • Add chilli to spice it up further! Sadly, the price of chilli here is as expensive as the price of a stalk of mint leaves back in Singapore. 🙁


  • I’m not sure which continent or culture this dish belongs to, but it tastes pretty much Mediterranean and Moroccan to me.

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