Combine potatoes champagne in a large plastic zip lock bag. Marinate in refrigerator for 2 hours.

Drain potatoes and reserve marinade. Toss potatoes with enough oil to coat. Season with salt and pepper. Lay potatoes flat on a large baking tray lined with parchment paper. Pour champgne on bottom of sheet tray, but do not pour over potatoes and wash off the seasoning. Pour as much of the champagne on the tray as you can handle without spilling.

Bake at 400º for approximately 25 minutes or until potatoes are caramelized and easily pierced with a paring knife.

Toss potatoes with pesto. Serve.

Variations; Fava beans, cannellini beans, bell peppers, roasted garlic, yellow bell pepper, yellow squash, scallions, chives, feta, goat cheese, capers, corn, kale, mint, parsely, bacon, butter, peas, white pepper, peppercorn melange, new potatoes, spinach, arugula, tomatoes, sun dried tomatoes, saffron, vodka, gin, white wine, apple cider vinegar, avocado,