Pesto Smashed Red Potatoes
User Reviews
4.7
9 reviews
Excellent
Pesto Smashed Red Potatoes
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With fresh pesto and savory parmesan, these Pesto Smashed Red Potatoes have become a staple in the Live Eat Learn household. They only require 4 ingredients and come together quickly thanks to pre-boiling the potatoes. Just boil, smash, and then bake to crispy perfection!
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Ingredients
- 1 ½ lbs baby red potatoes 680 g
- 2 Tbsp pesto 30 g
- 2 Tbsp olive oil 30 mL
- ½ cup grated parmesan 40 g
Instructions
- Boil: Bring a large pot of water (½ full) to a boil. Add 1 ½ lbs baby red potatoes and cook until fork-tender, about 10-15 minutes (depends on the size of your potatoes).Drain well then pat dry with paper towels.Preheat oven to 400°F (204°C).
- Stir: Stir together dried potatoes, 2 Tbsp pesto, and 2 Tbsp olive oil.
- Smash: Transfer potatoes to a parchment-lined baking sheet. Use a cup or fork to gently but firmly flatten each potato.
- Bake: Top each potato with a small mound of parmesan cheese, then bake for 15 to 20 minutes, or until cheese is melty. Switch your oven setting to "broil" and cook for 1 to 2 minutes, watching very closely, until cheese is golden brown and a bit crispy at the edges.
Nutrition Information
Show Details
Serving
1serving
Calories
256kcal
(13%)
Carbohydrates
26.9g
(9%)
Protein
7.8g
(16%)
Fat
14.1g
(22%)
Saturated Fat
3.5g
(18%)
Cholesterol
11mg
(4%)
Sodium
201mg
(8%)
Potassium
620mg
(18%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 26.9g | 9% |
| Protein | 7.8g | 16% |
| Fat | 14.1g | 22% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 11mg | 4% |
| Sodium | 201mg | 8% |
| Potassium | 620mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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