4 cups new potatoes, scrubbed and quartered
dash of salt
1 Tbsp olive oil
1/2 cup freshly prepared pesto of your choice – we like this one

1. In a large pot, bring about four cups of water, with a dash of salt, to a boil. Once roiling, add potatoes and stir. Cook for approximately ten minutes, or until potatoes can easily be punctured with a fork but are not yet too mushy or easily halved. Drain potatoes.

2. In a large skillet over medium high heat, warm olive oil. Add potatoes and stir frequently as they begin to brown around the edges. Tossing them gently with a wooden spoon works well. Meanwhile, prepare pesto if you haven’t already.

3. Once the potatoes are getting a little crispy (about 5-7 minutes), reduce heat to low. Continue stirring carefully for a couple of minutes as the pan cools down, then add pesto in big heaps. Stir well with spoon, so that all potatoes are covered in pesto.

4. Using a slotted spoon, remove potatoes from pan, a few at a time, allowing any excess oil to drain through spoon. Serve immediately or save for a later use in a breakfast fry-up.