To start, take those tiny potatoes and slice them into one-inch pieces. This size is optimal for cooking; they will get tender all the way through without turning mushy. Afterwards, place the potatoes in a pot of salted water and set it to boil. This step is essential to infuse the potatoes with flavor as they cook.

Once the water boils, reduce the heat and let the potatoes simmer for about 10-12 minutes. You want them fork-tender but not falling apart. While they’re cooking, take a moment to gather your other ingredients. This way, you’ll be ready to go when the potatoes are cooked.

When the potatoes are done, drain them in a colander. Let them cool for a few minutes. You can run cold water over them to speed up the cooling process. This will help stop the cooking and keep the texture just right.

In a large mixing bowl, toss those cooled potato slices with the lemon pesto. Add the minced mint, salt, and black pepper. The mint will add an invigorating touch; don’t skip this part! If you like a bit of heat, sprinkle in the red pepper flakes.

To finish, drizzle the extra virgin olive oil over the top. Toss everything gently. The oil will help to coat the potatoes, ensuring they are covered in that delightful lemony goodness.

Your lemon pesto potato dish is ready to serve. If you like, garnish with additional mint or a squeeze of fresh lemon juice. It’s a stunning presentation that will impress your guests!