Instructions

• Preheat the oven to 400°F (207°C). Line a baking sheet with parchment paper.
• Place 1 1/2 lbs. (2.4 kg) baby yellow potatoes (rinsed) in a large pot and cover with cold water.
• Bring the water to a boil, then cook the potatoes until tender when pierced with a fork, about 15 minutes. Drain the potatoes and let them cool until they are just cool enough to handle (about 5 minutes).
• Have the garlic pesto ready.
• Transfer the potatoes to the prepared baking sheet and space them so you can flatten each one.
• Using the bottom of a small saucepan, gently press each potato to flatten it, keeping it intact.
• Brush the flattened potatoes with 3 tablespoons olive oil, then sprinkle with salt and ground black pepper.
• Bake until the potatoes are golden brown and crisp at the edges, about 15–20 minutes.
• Remove the potatoes from the oven, brush the garlic pesto generously over them, then sprinkle with chopped parsley. Serve immediately.