There are more ways to match potatoes with pesto than we can count—but the most basic is to simply boil potatoes, cut them into bite-size chunks and toss them with the green sauce. Variations abound, such as combining pesto with thinly sliced spuds and them baking them,
au-gratin style, or just spooning some of the basil-y goodness into a regular baked potato (diced pancetta, cooked until crisp, is optional but highly recommended).
