Crispy Smashed Potatoes with Pesto
Crispy, creamy, diary-free, and delicious. You'll never eat plain potatoes again! If you haven't tried smashed potatoes prepared this way before, buckle your seat belt!
Servings: 6 servings
Calories: 271kcal
Ingredients
- 1 ½ lbs. small potatoes red bliss or Yukon gold, skins on.
- 2 Tablespoons olive oil
- Coarse sea salt
- Crushed red pepper flakes
- Fresh thyme sprigs
For the Pesto:
- 3 cups basil combo with parsley if needed
- 2 large cloves garlic
- ¼ cup pine nuts
- 1 Tablespoon dijon mustard
- 1 lemon zested and juiced
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- ¼ cup olive oil
- 2-4 Tablespoons water
Instructions
- Preheat oven to 450.
- In a large stock pot, bring enough water to totally cover potatoes to a boil. Add 1 teaspoon salt.
- Boil potatoes 15 minutes, until fork tender. Drain.
- Place cooked potatoes on rimmed baking sheet and use a towel to sop up any residual water. Press bottom of glass (I used a 1 cup pyrex measuring cup) down to smash, until flattened but still in one piece.
- Drizzle with olive oil and use a brush to baste. Sprinkle with S+P + Thyme leaves and flip. Repeat the drizzle, baste and sprinkle.
- Roast in preheated oven for 25 minutes, until crispy.
Make the pesto:
- Place basil, garlic, pine nuts, mustard, lemon juice and zest, S + P in bowl of food processor and process until everything is finely chopped. Keep it running and slowly pour in the oil. Scrape down the sides and mix again for about 2 minutes until smooth. Taste, adding in more S + P as desired.
- If pesto is too thick for your taste, turn on processor again and drizzle in water 1 Tablespoon at a time. Scraping down sides and testing it after each addition.
- Drizzle pesto on crispy smashed potatoes and serve warm.
Notes
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 354mg | Fiber: 3g | Sugar: 2g