Crispy Pesto Smashed Potatoes
User Reviews
5.0
27 reviews
Excellent
Crispy Pesto Smashed Potatoes
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These crispy pesto smashed potatoes are one of our favorite summer side dishes. Crispy, crunchy potato bites drizzled with fresh basil pesto. So delicious and crunchy and satisfying!
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Ingredients
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- toasted pine nuts, for sprinkling
pesto
- 4 cups fresh basil
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon crushed red pepper
Instructions
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
- Preheat the oven to 450 degrees F.
- Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. If I don't have the pesto made, I make it while the potatoes roast. Remove and top with fresh pesto, a few basil leaves and a sprinkle of pine nuts. Serve immediately.
pesto
- To toast the pine nuts, place them in a skillet and heat over low heat. Shake and stir until the nuts are golden and fragrant, about 5 minutes. Don’t walk away from the nuts!
- To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed. This stays great in the fridge for a week or the freezer for 3 months.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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