Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Fill a large pot with water and a little salt. Add potatoes and bring to a boil.

Lower flame and allow to cook for approximately 15 minutes, until potatoes are fork tender.

Drain and allow to cool before transferring to baking sheet.

Using the back of a spoon, lightly crush each potato.

Drizzle oil and sprinkle za’atar, rosemary, and pepper.

Bake for 35 minutes, until outsides are crispy.

In a food processor fitted with the S-blade, combine pesto ingredients except oil and pulse until finely chopped.

Slowly drizzle in the oil while machine is running. Process until smooth.

Serve alongside potatoes.