Pesto Roast Potatoes

Pre-heat the oven to 200°C. Peel the potatoes and dice into pieces around 5cm in length. Place in a pan filled with cold water and add plenty of salt.

Bring the pan up to the boil and cook for 5-8 minutes, until they start to soften but are still firm.

Drain in a colander and leave them for 5 minutes. After 5 minutes, give them a shake to fluff up the edges. Add back into the pan and add 6 tsp of pesto. Toss to coat.

Add to the baking tray and spray with low-calorie cooking spray. Bake for 40 minutes, making sure to turn over halfway through.

In a small bowl combine the lemon juice with the remaining 1 tsp pesto. Once the potatoes are cooked, drizzle over the lemon juice and pesto and toss to coat.