Crispy roasted Jersey Royals on a bed of creamy rocket pesto. It's the only way to eat potatoes!
Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
Spread the potatoes out onto a baking tray and drizzle with the oil. Season generously, then use your hands to give everything a good mix. Roast for 35-45 minutes, or until the potatoes are golden and crispy.
Meanwhile, make the pesto. Spread the pine nuts out onto a baking tray and bake alongside the potatoes for 3-4 minutes, keeping a close eye on them so they don’t burn, until lightly browned. Transfer the pine nuts into a food processor along with the garlic, rocket, basil, lemon juice and a generous amount of salt and black pepper. Blend, adding the oil in a slow drizzle, until smooth. Taste and adjust the seasoning, adding a little more of any ingredient you think it may need.
Spread the pesto over the bottom of a serving dish. Load up the roasted potatoes in the middle, then shave over the radish using a speed peeler and finish with a handful of rocket and a crack of black pepper.
Recipe courtesy of georgieeats.co.uk