Crispy Pesto Potatoes by Bettinas Kitchen

Preheat the oven to 200ºC

Add the baby potatoes to a pot of boiling water and cook until soft (approx 15 mins), drain and set aside.

Line a baking tray with greaseproof paper and add a glug of Lunaio Garlic Organic Oil. Pour on the drained potatoes and using the base on a glass, push down on each potato to ‘smash’ it flat. Drizzle more garlic oil over the top, add salt and pepper to taste and put in the oven for 15-30 minutes, depending on how crispy you like them!

Remove from the oven and add ½ – 1 tsp of Seggiano Raw Basil Genovese Pesto on top of each smashed potato, top with microgreens or herbs and drizzle with a tiny bit more garlic oil (if you like things extra garlicky!).