Prep your potatoes and then add them to a skillet along with the water over high heat. Boil the potatoes, uncovered, for 10 minutes. Give them a stir every so often. If the water starts to boil off (pan is going dry) before the 10 minutes is up, add a little more.
Drain the potatoes and then add 3 tablespoons of the oil to the skillet. Reduce the heat to medium-high. Add the potatoes back into the skillet and stir until they're coated. Let them cook for about 10 minutes, stirring/flipping every few minutes so they get browned all around. If the pan starts to get too hot/smoke, turn the heat down (especially if using cast iron). If the pan goes dry, add a splash more oil.
Meanwhile, cut up the sausage if you haven't already.
Transfer the potatoes to a plate and add another tablespoon of oil to the pan. Cook the sausages, stirring every so often, for about 5 minutes or until they're browned to your liking.
Add in the chicken broth and pesto, and then add the potatoes back in and stir until everything is well coated. There isn't meant to be much "sauce" (the pesto just adds a bit of flavor).
I've made this recipe with up to 1.5 pound of potatoes. That will work fine, but the pan will be more crowded and it's harder to cook them as evenly.
You can use normal size potatoes cut into smallish pieces, just adjust cooking time accordingly if the pieces are smaller than what's in my photos.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.