Thinly slice each potato (about ¼-inch thick slices), being careful to not cut all the way through. The potato should still be intact on the bottom.
Place potatoes on a baking sheet, lightly drizzle with oil (no more than a tablespoon should be needed), and sprinkle with a pinch of salt and pepper.
Bake potatoes for 25-35 minutes, or until crispy, golden brown.
To prepare Orange Basil Pesto, combine all ingredients in a food processor and process on high 1-2 minutes, or until smoothly combined.
When the potatoes are done, transfer them to a serving platter or to your individual plates and drizzle with the orange basil pesto.
You can use any type of baby potato or fingerling potato you prefer - nutrition information will vary.You can use any type of high-heat stable oil you prefer (oils with greater flavor, like coconut oil, will be tasted in the final product) - nutrition information will vary.If you prefer lighter sauce on your potatoes, you may have leftover Orange Basil Pesto - this is okay! It is super delicious to add to chicken, fish, potatoes, sweet potatoes, tofu, sandwiches, wraps, bean burgers, etc. Store in an airtight container in the refrigerator up to 4-5 days, or freeze up to 1-2 months.