Pesto Potato Pile

I have made this for breakfast in the past, but is great any time of day. Crispy pan fried potatoes topped with rich pesto.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 4  large  red potatoes, cut into 1 inch pieces
• 1⁄2 teaspoon salt, for boiling potatoes
•  water
• 3  tablespoons olive oil
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon black pepper
• 1  pinch red pepper flakes
• 1⁄3 cup basil pesto
• 1⁄2 cup cheese, I like using feta, parmesan, mozzarella, fontina
• 1  roma tomato, seeded and diced (optional)

Directions

1. In a pan, cover potatoes in cold water, add salt and boil until a knife inserted in the potato goes in pretty easily, but they aren't 100% cooked.
2. Drain and let them steam off in a colander for 5 mins or so.
3. Heat a large frying pan over medium- medium high heat. Add potatoes and season them.
4. Fry potatoes, turning occasionally until skins and edges are crisp and golden, about 10 minutes.
5. Remove from heat and add pesto, toss quickly until potatoes are coated and the sauce is warmed through.
6. Dump potatoes out onto your serving dish and top with cheese, and if desired, tomato.
7. Let it sit a minute to let the cheese melt, then serve.
8. If serving for breakfast- this goes great with a poached egg.