Crispy Baked Smashed Potatoes with Pesto

1. Boil the small potatoes until tender

2. Drain and smash the potatoes gently

3. Coat the smashed potatoes with olive oil and sea salt

4. Bake in a preheated oven until crispy and golden

5. Steam the asparagus until tender

6. Top the baked potatoes with vegan pesto and chopped parsley

7. Drizzle with tahini and serve with the steamed asparagus

Notes

1. This dish is perfect for a spring dinner and can be customized with your choice of toppings