Crispy Pesto Potato Salad Cups

Ingredients

• 1 lb / 450 g baby potatoes, similar size if possible
• 1 1/2 tbsp olive oil, plus more for brushing
• 3/4 tsp fine salt, divided
• 1/2 tsp black pepper
• 1/3 cup basil pesto
• 1/3 cup thick Greek yogurt
• 1 tsp lemon zest
• 1 tbsp lemon juice, plus more to taste
• 1/2 cup cherry tomatoes, seeded if very juicy and finely diced
• 1/4 cup parmesan shavings
• 2 tbsp toasted pine nuts
• Small basil leaves for finishing
• Optional pinch of chili flakes

Method

1. Boil the potatoes. Add baby potatoes to salted water, bring to a boil, and cook 14-16 minutes, until a knife slides through easily. Drain very well and let the potatoes steam-dry for 5 minutes. Dry surfaces crisp better.
2. Smash into cups. Heat the oven to 425F / 220C. Place potatoes on a parchment-lined tray with space between them. Use the bottom of a glass or small ramekin to press each potato into a thick cup shape with a shallow center. Keep them sturdy rather than paper-thin.
3. Roast until crisp. Brush both sides with olive oil, then season with salt and pepper. Roast 25-30 minutes, flipping carefully once if the undersides are browning faster. They should be deeply golden at the edges and tender in the middle.
4. Mix the pesto yogurt. Stir pesto, Greek yogurt, lemon zest, lemon juice, a pinch of salt, and black pepper until creamy. Taste and brighten with more lemon if needed. The filling should taste punchy because the potatoes soften the flavor.
5. Fill and finish. Let the potato cups cool for 3-5 minutes so the filling does not melt completely. Spoon a little pesto yogurt into each cup, then top with diced tomatoes, parmesan shavings, toasted pine nuts, basil, and optional chili flakes.