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Crispy Smashed Potatoes with Garlic Pesto

Enjoy the delightful crunch of these Crispy Smashed Potatoes topped with aromatic garlic pesto, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby potatoes (or any variety of small potatoes, ideally Yukon gold or red) Use waxy potatoes for best flavor and texture
  • 3 tbsp olive oil Ensure potatoes are well-covered for crispiness
  • to taste Salt
  • to taste Pepper
  • 4 cloves garlic (minced)
Garlic Pesto Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) Use nutritional yeast for vegan version
  • 1/4 cup pine nuts (toasted) Substitutes can be sunflower seeds or walnuts
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large pot, add the baby potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes, until fork-tender but not mushy.
  3. Drain the potatoes and let them cool slightly. Using the bottom of a heavy cup or a potato masher, gently press down on each potato until slightly flattened.
  4. In a small bowl, combine olive oil, salt, and pepper, and brush the mixture all over the smashed potatoes.
Baking
  1. Spread the smashed potatoes on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until they are beautifully golden and crispy.
Making the Pesto
  1. In a food processor, combine minced garlic, basil leaves, Parmesan cheese, pine nuts, and lemon juice. Drizzle in olive oil until you achieve your desired consistency.
Serving
  1. Once the potatoes are done, drizzle the garlic pesto generously over the top before serving.
  2. Serve warm and enjoy!

Notes

Store in an airtight container for up to three days in the refrigerator. For freezing, do so before adding pesto to last up to a month. Reheat in oven at 400°F (200°C) until crispy.