Crispy Smashed Potatoes with Vegan Pesto and Asparagus
Ingredients
- 1 kg small potatoes
- Olive oil
- Sea salt
Toppings
- Vegan pesto
- Fresh parsley
- Tahini
Side
- Asparagus
Preparation
Preheat oven to 200°C (400°F)
Boil potatoes in salted water until tender, about 15-20 minutes
Drain potatoes and let cool for 5 minutes
Place potatoes on a baking sheet and drizzle with olive oil
Sprinkle with sea salt and gently smash each potato
Bake for 25-30 minutes until golden and crispy
Trim asparagus and steam until tender-crisp, about 5-7 minutes
Top potatoes with vegan pesto, parsley, and a tahini drizzle
Serve with steamed asparagus on the side
