Boil the potatoes (in their skins) in a large pan of salted water for 15mins or until tender.
Drain and leave to cool.
Halve the potatoes lengthways or quarter the potatoes depending how big they are!
Toss them on a baking tray with a drizzle of olive oil, sea salt and black pepper.
Roast in an oven set to 200°c/fan 180°c/gas 6.
Turn occasionally, they should be crisp & golden when done – about 20-25mins.
Remove them from the oven and toss in the wild garlic pesto, serve immediately.
These potatoes taste great with roasted meats or as a snack on their own!