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.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!