Roasted Pesto Potatoes Recipe

Preheat the oven to 220C | 395F.
Wash your potatoes and chop them into evenly sized chunks, and par-boil in a saucepan of water with the baking soda for 10 minutes.
400 g potatoes, 0.5 tsp baking soda
Drain, then place the potatoes back in the saucepan with the lid on, and vigorously shake for 10 seconds to really fluff up the potatoes.
Place the potatoes on a baking tray with the olive oil and some salt, and make sure they're fully coated in the oil.
2 tbsp olive oil, salt and pepper
Roast for 35 minutes.
While the potatoes are cooking, make your pesto. Blend the basil, lemon juice, garlic, pine nuts, salt and pepper, and water - add more of any ingredient to suit your tastes.
20 g basil, 2 garlic cloves, 1 lemon, 10 g pine nuts, 1-2 tbsp water
After 35 minutes, remove the potatoes from the oven. Then, spoon 1 - 2 tablespoon of the pesto over the potatoes, stir to coat and place back in the oven for 10 - 15 minutes.
Remove from the oven, dish up, and drizzle over the remaining pesto and lemon zest.