Why You’ll Love This Recipe
- Crispy & Creamy – The smashed potatoes become crispy on the outside while staying creamy on the inside, creating a satisfying contrast in every bite.
- Fresh, Vibrant Pesto – Made with fresh basil, garlic, and lemon juice, this pesto brings a burst of flavor to the potatoes.
- Customizable – You can easily adjust the seasoning and oil in the pesto to your liking, and it can be made nut-free if necessary.
- Perfect Side Dish – These potatoes pair well with nearly any main dish, from grilled meats to vegetarian meals.
- Simple & Quick – With minimal ingredients and a straightforward process, this recipe is both quick and easy.
Ingredients
For the Potatoes
1 ½ pounds baby gold/yellow potatoes
1 ½ tablespoon olive oil (or sub other neutral oil)
1 healthy pinch each sea salt & black pepper (~½ teaspoon as original recipe is written)
For the Pesto
2 heaping cups loosely packed fresh basil (large stems removed)
2 cloves garlic (chopped // 2 cloves yield ~1 tablespoon chopped)
3 tablespoon raw pine nuts or walnuts (for nut allergies, omit)
2 tablespoon lemon juice
1 ½ tablespoon nutritional yeast*
2-3 tablespoon extra virgin olive oil (or sub other neutral oil)
1 healthy pinch each sea salt & black pepper
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Boil the potatoes: In a large pot, bring water to a boil and add the baby potatoes. Cook for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
- Smash the potatoes: Once the potatoes are cool enough to handle, use a flat surface like a glass or a potato masher to gently smash each potato until it's flattened but still in one piece.
- Season the potatoes: Drizzle the olive oil over the smashed potatoes and season with sea salt and black pepper. Toss them gently to coat.
- Roast the potatoes: Place the smashed potatoes on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until golden and crispy on the edges.
- Prepare the pesto: While the potatoes are roasting, make the pesto. In a food processor, combine the fresh basil, garlic, pine nuts (or walnuts), lemon juice, and nutritional yeast. Pulse until everything is finely chopped. With the processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Season with sea salt and black pepper to taste.
- Serve: Once the potatoes are crispy, remove them from the oven and drizzle with the garlic pesto. Serve immediately and enjoy!
Servings and Timing
This recipe serves 4 as a side dish.
- Prep time: 10 minutes
- Cook time: 40-45 minutes
- Total time: 50-55 minutes
Storage/Reheating
- Storage: Store leftover crispy smashed potatoes and pesto separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat the potatoes in a hot oven (350°F or 175°C) for 10-12 minutes to restore their crispiness. You can warm the pesto in the microwave or in a pan over low heat.
FAQs
Can I use a different type of potato for this recipe?
Yes, you can use red potatoes or russet potatoes if you prefer. Baby potatoes are ideal for their size and texture, but any waxy potato variety works well.
Can I make the pesto in advance?
Yes, the pesto can be made ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. For longer storage, you can freeze the pesto in an ice cube tray for easy portioning.
Is this recipe vegan?
Yes, this recipe is vegan, as it contains no dairy or animal products. The nutritional yeast adds a cheesy flavor without any dairy.
Can I omit the pine nuts?
Yes, if you have nut allergies or prefer not to use nuts, you can omit them or substitute them with sunflower seeds, or make a completely nut-free pesto.
Can I make the potatoes ahead of time?
For the best texture, it's recommended to roast the potatoes fresh. However, you can boil the potatoes ahead of time, refrigerate them, and then smash and roast them when ready to serve.
What other herbs can I use in the pesto?
Feel free to experiment with other fresh herbs like parsley, cilantro, or arugula to customize the pesto flavor to your liking.
How can I make the potatoes crispier?
For extra crispiness, you can broil the potatoes for the last 2-3 minutes of roasting. Just keep an eye on them to prevent burning.
Can I use store-bought pesto?
While homemade pesto is always best, you can substitute store-bought pesto in a pinch for a quicker version of the dish.
How can I add more protein to this dish?
To make this a more filling meal, you could serve the potatoes with grilled chicken, roasted tofu, or chickpeas.
Can I add other toppings to the potatoes?
You can top the potatoes with additional items like vegan cheese, roasted tomatoes, or olives for extra flavor.
Conclusion
These Crispy Smashed Potatoes with Garlic Pesto are a delicious and satisfying side dish that brings bold flavors to the table. The combination of crispy potatoes with fresh, herby pesto is a perfect match, and the versatility of the dish makes it suitable for any occasion. Whether you’re serving them alongside a hearty main course or enjoying them as a snack, these smashed potatoes will quickly become a favorite in your recipe rotation.
Crispy Smashed Potatoes with Garlic Pesto
- Total Time: 50 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
These Crispy Smashed Potatoes with Garlic Pesto are the perfect combination of crispy, golden potatoes with a vibrant, fresh pesto. With a crunchy exterior and creamy interior, the potatoes are drizzled with a flavorful homemade garlic pesto made from basil, garlic, and lemon. Whether you're looking for a quick side dish or a new way to enjoy potatoes, this recipe is sure to impress!
Ingredients
For the Potatoes:
- 1 ½ pounds baby gold/yellow potatoes
- 1 ½ Tbsp olive oil (or sub other neutral oil)
- 1 healthy pinch each sea salt & black pepper (~½ tsp as original recipe is written)
For the Pesto:
- 2 heaping cups loosely packed fresh basil (large stems removed)
- 2 cloves garlic (chopped // 2 cloves yield ~1 Tbsp chopped)
- 3 Tbsp raw pine nuts or walnuts (for nut allergies, omit)
- 2 Tbsp lemon juice
- 1 ½ Tbsp nutritional yeast*
- 2-3 tablespoon extra virgin olive oil (or sub other neutral oil)
- 1 healthy pinch each sea salt & black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Boil the Potatoes: In a large pot, bring water to a boil and add the baby potatoes. Cook for about 15-20 minutes, until fork-tender. Drain and let them cool slightly.
- Smash the Potatoes: Once cool enough to handle, gently smash each potato using a flat surface (like a glass or potato masher) until flattened but still in one piece.
- Season the Potatoes: Drizzle olive oil over the smashed potatoes and season with sea salt and black pepper. Toss gently to coat.
- Roast the Potatoes: Place the smashed potatoes on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until golden and crispy.
- Prepare the Pesto: While the potatoes are roasting, make the pesto. In a food processor, combine the basil, garlic, pine nuts (or walnuts), lemon juice, and nutritional yeast. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until it reaches your desired consistency. Season with salt and pepper to taste.
- Serve: Once the potatoes are crispy, remove from the oven and drizzle with the garlic pesto. Serve immediately and enjoy!
Notes
- Potato Variety: You can substitute baby red potatoes or russet potatoes, but baby potatoes are ideal for their texture.
- Pesto Variations: If you have nut allergies, omit the pine nuts and use sunflower seeds or make a nut-free pesto.
- Make-Ahead Tip: Boil the potatoes ahead of time, refrigerate them, then smash and roast when ready to serve.
- Crispier Potatoes: For extra crispiness, broil the potatoes for 2-3 minutes after roasting, but keep an eye on them to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
