Maddie Hughes FOOD BUZZ

New season potatoes are here, showing their little faces at the farmers market – and I'm very happy about it! This is a super simple side dish with a simple grilled salmon fillet, or with some poached eggs on top for breakfast.

Ingredients:

1kg new potatoes

Pesto: (Or just use store bought pesto if you can be bothered!)

30g pinenuts, toasted until golden

1 small clove garlic

50g basil, parsley, or coriander.

10g Parmesan cheese plus 10g more to serve

Zest of one lemon

Pinch pepper

Extra virgin olive oil

Method:

Add whole washed new potatoes to well salted cold water, bring to the boil. Cook until fork tender. Drain well and tip onto a roasting tray.

For the pesto:

In a food processor, blitz all the remaining ingredients until finely chopped. With the processor running, slowly drizzle in about five tablespoons of olive oil until a pourable consistency is achieved.

Tip the pesto on top of the potatoes and toss to combine. Using your palm, lightly crush the potatoes to flatten them slightly. Space out evenly on the roasting pan, and place into hot oven for 20-30 minutes, or until crispy. Top with the remaining parmesan, and serve.