Crispy Pesto Smashed Potatoes
User Reviews
5
Crispy Pesto Smashed Potatoes
Description
Crispy Pesto Smashed Potatoes begin by simmering small Yukon Gold potatoes until just tender. Once cooled, the potatoes are spread on a baking sheet and gently smashed to flatten while keeping them mostly intact. They are drizzled with olive oil and seasoned with salt, pepper, and garlic powder, then roasted at a high temperature until the edges become crisp and golden. Meanwhile, a fresh pesto is prepared by toasting pine nuts and blending them with basil leaves, Parmesan cheese, garlic, olive oil, salt, pepper, and a touch of crushed red pepper. After roasting, the potatoes are topped with this vibrant green pesto, some whole toasted pine nuts, and a few fresh basil leaves, enhancing the herbaceous flavor and texture. This dish offers a balance between crispy exterior potatoes and fresh, aromatic pesto, suitable as a side dish or appetizer.
Ingredients
- 2 pounds Yukon Gold potatoes baby
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
- pine nut for sprinkling, toasted
pesto
- 4 cups basil fresh
- 1/2 cup Parmesan Cheese finely grated
- 1/3 cup pine nuts toasted
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 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.
User Reviews
Overall Rating
5
You'll Also Love
