This Spanish inspired Tapas dish is a wonderful summer small bite, taking advantage of fresh herbs paired with creamy Yukon gold roasted potatoes.
Preheat oven to 400 degrees F
Toss the potatoes with olive oil, pepper, salt and pepper flakes on a silicone or parchment lined baking sheet pan and roast until golden brown for 30 to 35 minutes
While the potatoes are roasting, make the pesto. Combine all of the pesto ingredients in a food processor and blend until smooth, stopping a couple of times to scrape the sides, set aside until potatoes are ready; makes 1 cup
To serve: divide the warm roasted potatoes in small dishes or bowls, spoon the pesto over the top and enjoy.