Crispy Baked Smashed Potatoes with Pesto
Ingredients
- 1 kg small potatoes
- Olive oil
- Sea salt
Toppings and sides
- Vegan pesto
- Parsley
- Asparagus
- Tahini
Preparation
Boil the potatoes until tender.
Drain and smash the potatoes on a baking sheet.
Drizzle with olive oil and sprinkle with sea salt.
Bake in a preheated oven until crispy and golden.
Steam the asparagus until tender.
Top the smashed potatoes with vegan pesto and chopped parsley.
Drizzle the dish with tahini and serve with the asparagus.
Notes
Toppings can be adjusted based on preference, such as using store-bought or homemade vegan pesto.
This dish is ideal for a light, healthy spring dinner and pairs well with various sides.
