Place the potatoes in a microwave-safe baking dish, spreading them out as much as possible. Add the lemon juice, 1 teaspoon salt and 1/2 cup water. Cover in plastic wrap and microwave on high until tender, about 8 minutes. Allow to cool, then discard any remaining liquid.
Slice the potatoes in half. Toss with the pesto and lemon zest. Season as desired with freshly cracked black pepper.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.