Preparation
Preheat the oven 200°C Mix together 3 tbsp mayonnaise, 2 tbsp crème fraîche and 4 tbsp Saclà Tomato pesto. Season then chill. Cut 750g of new potatoes into bite-size pieces, toss with 1 tbsp olive oil, 1 tsp salt flakes and freshly ground black pepper. Roast for 20 minutes, tossing occasionally until crisp and golden. Serve with the tomato pesto dip.
