Crispy Smashed Potatoes with Vegan Pesto and Asparagus

1. Preheat oven to 200°C (400°F)

2. Boil potatoes in salted water until tender, about 15-20 minutes

3. Drain and let cool slightly

4. Place potatoes on a baking sheet and gently smash each potato

5. Drizzle with olive oil and sprinkle with sea salt

6. Bake for 20-25 minutes until crispy and golden

7. Top with your choice of toppings, such as vegan pesto, fresh parsley, and tahini

Serving

1. Serve with steamed asparagus on the side