Preheat your oven to 425. Line a rimmed baking sheet with parchment paper. Add the quartered potatoes to a bowl along with the olive oil and herbs/spices, and toss to combine. Spread them out evenly on the baking sheet, turning the potatoes to make sure they are cut-side down. Roast for 30-35 minutes. Do not flip! This will ensure they get nice and crispy.
While the potatoes are roasting, make the cashew pesto. Combine all ingredients in a food processor or blender. Pulse a few times until the consistency is still slightly chunky but not quite a paste. Serve the potatoes with the pesto. Enjoy!