Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
Add potatoes to a large pot and cover with water. Bring to a boil and cook for 30 minutes, or until you can easily pierce the potatoes with a fork.
Drain the potatoes and spread on the baking sheet.
Use the bottom of a jar to smash the potatoes until they’re about a half-inch thick.
Drizzle oil over the potatoes and sprinkle with salt and pepper.
Transfer to the oven and bake for 30 minutes, or until golden and crispy on the edges.
Remove from the oven and spoon pesto sauce over the potatoes.
Notes
Making Ahead: Boil the potatoes up to 3 days ahead of time. Drain and allow the potatoes to cool. Transfer to an airtight container and store in the fridge. When you’re ready to roast, preheat the oven to 450º F, spread boiled potatoes on a baking sheet and follow steps 4-7 of the recipe like usual.Storage: Allow leftovers to cool and store in an airtight container in the fridge for up to 5 days. Reheat in the oven.Vegetarian Option: Use a pesto sauce made with vegetarian parmesan cheese.Vegan Option: Use a vegan/dairy-free pesto sauce to make this recipe vegan. (Substitute nutritional yeast for parmesan cheese if you are making your own.)