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 1/2 pounds baby gold/yellow potatoes
- 1 1/2 Tbsp olive oil (or sub other neutral oil)
- 1 healthy pinch each sea salt & black pepper (~1/2 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 1/2 Tbsp nutritional yeast*
- 2-3 Tbsp 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
