4 large potatoes
4 Tbsp pesto
2 Tbsp olive oil
pinch of salt
Peel the potatoes and boil them until still a little firm but not mushy. Drain a put aside. Slice the potatoes but not too thinly.
Heat the olive in a frying pan and place the potatoes in the pan. Crisp them up on both sides.
Drain them on paper towel and place in a bowl. Toss them in the pesto, top with salt and serve warm or at room temperature.
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