680g baby potatoes
20 ml olive oil (or sub other neutral oil)
1 healthy pinch each sea salt & black pepper (~1/2 tsp as original recipe is written)
1 (130g) jar Bonsan Organic Vegan Green Pesto
Handful of basil leaves for topping
1. Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
2. Preheat the oven to 230°C (210°C fan assisted) and line a baking sheet. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a glass. For any larger potatoes, cut in half and then smash so they are still bite size.
3. Drizzle the potatoes with 1 ½ tablespoons oil and season with a healthy pinch each salt and pepper. Roast for 20-25 minutes or until crispy and golden brown.
4. To serve, spoon the pesto over the potatoes. Garnish with basil and additional pine nuts (optional).