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Preheat the oven to 200°C fan (425°F).
Place each potato into the hollow of a wooden spoon, and using a sharp knife, cut vertical slices across the potato. The spoon will stop you cutting all the way through to create the hasselback cuts.
Add the potatoes to a roasting tin (pan), turning the potatoes so the slices are facing up.
Mix the oil, garlic, salt and pepper together in a small bowl, then brush the potatoes with the mixture, taking care to get between the slices.
Roast in the oven for 45 minutes, basting halfway through with the remaining garlic oil mixture.
Meanwhile, blitz all the ingredients for the pesto in a food processor until smooth. Add a little extra olive oil if it needs it.
When the potatoes are golden, remove them from the oven and sprinkle with a little extra sea salt.
Drizzle with the pesto and toss to coat.