Smoked Tomato Pesto Parmesan Potatoes

• 1.25kg Maris Piper potatoes, cut in half
• 150g Isle of Wight Smoked Tomato Pesto
• Salt and pepper, to taste
• 60g Parmesan, grated

Preheat the oven to 200c. Bring a pan of salted water to the boil and lower the potatoes into the water, cooking for 15-20 minutes, until tender. Once cooked, drain the potatoes well and return to the pan.

Add the smoked tomato pesto and seasoning to the potatoes and mix until the potatoes are fully coated. Line a large baking tray with baking paper and scatter the parmesan onto the baking tray, making sure all is covered. Remove the potatoes from pan and place face down on the baking tray, pressing into the parmesan.

Place the baking tray into the pre-heated oven and cook for 30 minutes, until golden and crispy.