Crispy Smashed Potatoes with Roasted Tomato Pesto & Roasted Tomatoes

• 750g baby potatoes
• 250g Isle of Wight Heritage Tomatoes, halved
• 5–6 tbsp Isle of Wight Roasted Tomato Pesto
• Olive oil
• Flaky sea salt
• Black pepper 

 To Finish

• Fresh basil
• Parmesan shavings
• Lemon zest

Preheat the oven to 200°C.

Bring a large pan of salted water to the boil. Add the potatoes and cook for 15–20 minutes until tender.

Drain well and place onto a lined baking tray. Gently smash each potato with the bottom of a glass or spoon.

Drizzle generously with olive oil and season well with flaky sea salt and black pepper.

Roast for 30 minutes, turning halfway, until deeply golden and crisp around the edges.

Add the Isle of Wight tomatoes to the tray for the final 10 minutes so they soften and become juicy.

Spoon the Isle of Wight Pesto generously onto the base of a serving plate.

Pile over the crispy smashed potatoes and roasted tomatoes while still warm.

Finish with parmesan shavings, fresh basil, lemon zest and an extra drizzle of olive oil.

Serve immediately while the potatoes are hot and crispy.