Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.

Place the potato slices in a large bowl and add 2 tablespoons of olive oil and salt to taste. Toss with your hands until the potatoes are evenly coated. Place the rounds on the baking sheet and roast for 30-45 minutes until tender and beginning to brown on the edges. (It’s nice if you can turn the slices over about halfway through, but not essential.)

Once the potatoes are cooked, remove them from the oven and allow to cool for 3-5 minutes until they are cool enough to handle, but still warm. Top each slice with 1-2 teaspoons of pesto, a good mound of tomato, a bit of sliced basil, and a drizzle of olive oil. Serve warm or at room temperature.