In a large saucepan, place the baby potatoes, cover with water and season with salt. Bring to the boil and simmer over medium heat for 20-25 minutes until cooked through.
Remove from the water on a roasting tray.
Gently crush them, spoon over some red pesto and sprinkle over the cheese. Season with salt and pepper and add an extra drizzle of oil if necessary.
Place in the oven for 15-20 minutes until coloured and crispy.
Remove from the oven and serve immediately with some salad leaves.