Considering we are not that big on potatoes in this house, I love new potatoes. They're a little sweet and they don't take as long to cook and I really love a nice potato salad. To make a change to the regular roast potatoes alongside your roast on a Sunday, these are really nice and fresh, especially for Spring. Firstly you'll need to make the pesto, recipe can be found here  - once that's done to make the potatoes you will need:

• New potatoes
• Olive oil
• Seasoning

Pre-heat the oven to 220. You need to start by boiling your potatoes. Leave them whole, skin on (though really who peels a new potato). You need them to boil enough to smash them but not mash them, so keep an eye and test one after 15 minutes then 20 etc. When you can get one to smash with the back of a wooden spoon or you're finger they're done. Get a baking tray and smash all the potatoes accordingly and drizzle with olive oil and salt. Put them in the oven for about 45 minutes or until they look crispy at all the edges. Whilst they're nice and hot, plate up and put some pesto on each one. The pesto will start to melt a little into the potatoes, perfect with a nice roast chicken and a big green salad. Yum.