Crispy Baked Smashed Potatoes with Carrot Top Pesto
Ingredients
- 1 kg baby potatoes
- 1 Tbsp salt
- 1/2 tsp flakey salt (or just extra preferred salt)
- Freshly cracked pepper
- Olive oil
Preparation
Add washed potatoes to a large pot, and cover with cold water plus 1 Tbsp salt. Bring to the boil, then simmer for approximately 20 minutes or until tender.
Meanwhile, preheat the oven to 210 degrees Celsius. Prepare a large baking tray by drizzling generously with olive oil, then set aside.
Once potatoes are tender, drain them, then set aside to completely dry. Once dry, place on the oiled baking tray, and smash each potato down to about 2-3 cm thick. Drizzle with extra olive oil, then top with flaked salt and pepper. Bake for approximately 45-60 minutes, or until delightfully crispy. Serve up hot, with pesto or your preferred toppings.
Tips
To smash the potatoes, use whatever you’ve got: a potato masher, a cup, plate or second tray. The messier the potatoes look, the better. Take care to have space around each potato to reduce moisture and make them extra crispy.
For extra flavour, add herbs and spices to the potatoes before baking. Alongside the salt and pepper, you could top with crushed garlic, smoked paprika, a Cajun spice mix or more. To make these cheesy, simply top potatoes with grated cheese 5 minutes before removing from the oven.
