Crispy Smashed Potatoes with Garlic Pesto
Ingredients
Potatoes
- 1 1/2 pounds baby gold/yellow potatoes
- 1 1/2 Tbsp olive oil (or sub other neutral oil)
- 1 healthy pinch each sea salt & black pepper (~1/2 tsp as original recipe is written)
Pesto
- 2 heaping cups loosely packed fresh basil (large stems removed)
- 2 cloves garlic (chopped // 2 cloves yield ~1 Tbsp chopped)
- 3 Tbsp raw pine nuts or walnuts
- 2 Tbsp lemon juice
- 1 1/2 Tbsp nutritional yeast
- 2-3 Tbsp extra virgin olive oil (or sub other neutral oil)
- 1 healthy pinch each sea salt & black pepper
Preparation
Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat, then reduce to medium-high heat for a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
Prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil a little at a time until a thick paste is formed.
Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing or bite. Transfer to a small serving dish and set aside.
Preheat oven to 450 degrees F and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still bite size.
Bake the smashed potatoes until crispy and golden brown.
Tips
If trying to reduce fat, thin the pesto sauce with water instead of additional oil.
I like adding a little water to the pesto to make it more pourable, but this is optional.
For nut allergies, omit the pine nuts or walnuts from the pesto.
