Pesto Smashed Fingerling Potatoes with Roasted Tomatoes

Serves 6-8

Ingredients

• 8 oz. of your favorite basil pesto
• 1½ lb. fingerling potatoes, washed
• 1 lb. grape tomatoes, cut in halves
• 3 tbsp. olive oil
• ¼ cup arugula
• ¼ cup chopped walnuts
• salt and pepper, to taste

Directions

1. Pre-heat oven to 450°F.
2. Bring a large pot of water to a boil. Add two tablespoons of Kosher salt and add potatoes. Lower heat to medium-high and let cook for about 10 minutes, until fork tender.
3. Grease a large baking sheet with olive oil. Drain potatoes and place in rows on the baking sheet. Use a flat bottom cup or back of a spoon to "smash" potatoes.
4. Add cut tomatoes to the baking sheet, spreading evenly in a single layer. Drizzle everything with olive oil.
5. Bake for 20 minutes until the edges are crispy. Season with salt and pepper. Transfer to a serving dish and top with pesto, olive oil, fresh arugula, and chopped walnuts. Served warm or cold.