Preparation

Blanch potatoes in boiling water for 20 minutes until tender but not too soft (do not peel potatoes). Preheat oven at 450 F. Line baking sheet with parchment paper and arrange potatoes in a single layer. Press down potatoes to partially crush them. Brush EVOO on potatoes then season with salt & pepper. Bake potatoes for approximately 25 minutes or until edges begin to crisp up. Top potatoes with pesto and garnish with toasted pine nuts and shaved Parmigiano