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Crispy Smashed Potatoes with Garlic Pesto

Delight in the crispy texture and savory flavors of these smashed potatoes topped with aromatic garlic pesto—perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby potatoes Choose firm, unmarred potatoes for the best texture.
  • 4 tablespoons olive oil
  • Salt and pepper to taste Salt and pepper
  • 1/2 cup basil pesto Use homemade or quality store-bought for best flavor.
  • 2 cloves garlic, minced
  • Parmesan cheese for topping Parmesan cheese Optional for topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place the baby potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender (about 15-20 minutes).
  3. Once tender, drain the potatoes and let them cool for a few minutes until manageable.
  4. On a lightly greased baking sheet, place the potatoes and gently smash them using a sturdy fork or potato masher until about 1/2 inch thick.
  5. Drizzle olive oil over the smashed potatoes, then sprinkle them with salt and pepper to taste.
  6. Bake in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.
  7. Meanwhile, in a small bowl, combine minced garlic with the basil pesto.
  8. Once the potatoes are done, drizzle the garlic pesto over them and, if desired, add Parmesan cheese. Serve hot and enjoy!

Notes

Tips: Choose Yukon Gold or red potatoes for better texture. You can prepare the potatoes ahead of time and refrigerate them before smashing and baking. Ensure the smashed potatoes are dry before oiling to maintain crispiness.