Potatoes:
2lb Potatoes, peeled and halved
Olive Oil
Kosher Salt
Flaky Salt & Ground Pepper
Pesto:
2 C packed, Garlic Mustard Leaves, rinsed and patted dry
3/4 Cup Olive Oil, plus more as needed
1/3 C Pecan or Walnut pieces, toasted until fragrant and cooled
3 Tbs Nutritional Yeast
1 tsp Kosher Salt
Heat the oven to 425°F. Place the potatoes in a steamer basket with a couple inches of water at the bottom of the pan. Cover with its lid and steam over high heat until they are slightly tender when pierced with a sharp knife, 12 to 15 minutes.
Drain any remaining water from the pan, then transfer the hot potatoes back to the pan without the steamer basket. Vigorously swirl the pan to bang the potatoes up. When they look scuffed, transfer them to a baking pan. Generously drizzle them with oil, season with a pinch of salt, and toss to coat. Roast the potatoes for 35 to 45 minutes, until golden, crispy, and puffed. After 25 mins., turn the pieces as needed every 5 or so minutes for even browning. While potatoes roast, combine all of the pesto ingredients in the bowl of a food processor and pulse until uniform. You may want to add more olive oil to achieve a looser, more pourable sauce. Transfer the potatoes to a plate. Season with flaky salt and pepper. Spoon the pesto on top, or drag the potatoes through the sauce.