Why You’ll Love This Recipe
- Texture Contrast: The combination of a crispy outer layer and a soft, tender interior offers a satisfying bite.
- Flavorful Pesto: The homemade garlic-herb pesto adds a fresh and aromatic touch that elevates the humble potato.
- Diet-Friendly: Suitable for vegan and gluten-free diets, making it a versatile dish for various dietary needs.
Ingredients
- 1 1/2 pounds baby gold or yellow potatoes
- 1 1/2 tablespoons olive oil (or substitute with another neutral oil)
- Sea salt and black pepper to taste
For the Pesto:
- 2 heaping cups of loosely packed fresh basil leaves (large stems removed)
- 2 cloves garlic, chopped
- 3 tablespoons raw pine nuts or walnuts (omit for nut allergies)
- 2 tablespoons lemon juice
- 1 1/2 tablespoons nutritional yeast
- 2-3 tablespoons extra virgin olive oil (or substitute with another neutral oil)
- Sea salt and black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Rinse the potatoes and place them in a large pot. Cover with water until just submerged.
- Bring to a boil over high heat, then reduce to medium-high to maintain a low boil. Cook uncovered for 15-20 minutes, or until tender and a knife easily slides in and out.
- While the potatoes cook, prepare the pesto. In a food processor, combine basil, garlic, nuts, lemon juice, and nutritional yeast. Blend to combine.
- Slowly stream in 2-3 tablespoons of olive oil while blending until a thick paste forms. For a thinner consistency, add a bit of water.
- Season the pesto with salt and pepper to taste. Adjust flavors as needed. Transfer to a serving dish and set aside.
- Once the potatoes are tender, drain and let them cool slightly. Place them on the prepared baking sheet.
- Use a fork or potato masher to gently smash each potato to flatten slightly.
- Brush the tops with olive oil and season with salt and pepper.
- Roast in the oven for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and let cool slightly. Drizzle or brush with the prepared pesto before serving.
Servings and Timing
- Servings: Approximately 4 servings.
- Preparation Time: 10 minutes.
- Cooking Time: 50 minutes.
- Total Time: 1 hour.
Variations
- Cheese Addition: Sprinkle grated Parmesan or vegan cheese over the potatoes before roasting for an extra layer of flavor.
- Herb Substitutions: Replace basil with other herbs like cilantro or parsley in the pesto for a different taste profile.
- Nut-Free Pesto: Omit the nuts in the pesto and substitute with sunflower seeds or additional nutritional yeast for a nut-free version.
Storage/Reheating
- Storage: Store leftover potatoes and pesto separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat potatoes in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Add pesto after reheating to maintain its fresh flavor.
FAQs
How do I prevent the potatoes from falling apart when smashing?
Ensure the potatoes are cooked until just tender. Overcooking can cause them to crumble when smashed.
Can I use larger potatoes for this recipe?
Yes, but adjust the boiling and roasting times accordingly to ensure they cook through and achieve the desired crispiness.
Is it necessary to peel the potatoes?
No, leaving the skins on adds texture and nutrients to the dish.
Can I make the pesto in advance?
Yes, prepare the pesto up to 2 days ahead and store it in the refrigerator. Bring to room temperature before using.
What can I use instead of nutritional yeast?
If not following a vegan diet, grated Parmesan cheese can be used. Otherwise, omit it or use a vegan cheese substitute.
How can I make the potatoes extra crispy?
Ensure the potatoes are dry before roasting and avoid overcrowding the baking sheet to allow proper air circulation.
Can I freeze the leftovers?
It’s not recommended to freeze cooked potatoes as they can become grainy upon reheating.
What other sauces pair well with these potatoes?
Aioli, sour cream, or a spicy sriracha mayo are great alternatives to pesto.
Are there other herbs I can add to the pesto?
Yes, adding parsley or cilantro can introduce new flavors to the pesto.
Can I grill the potatoes instead of roasting?
Yes, after boiling and smashing, brush them with oil and grill over medium heat until crispy.
Crispy Smashed Potatoes with Garlic Pesto
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
Transform your potatoes into a show-stopping vegan and gluten-free side dish! These Crispy Smashed Potatoes with Garlic Pesto are tender inside, golden and crispy outside, and topped with a fresh and aromatic basil pesto. Perfect for any occasion!
Ingredients
- For the Potatoes:
- 1 1/2 pounds baby gold or yellow potatoes
- 1 1/2 tablespoons olive oil (or a neutral oil alternative)
- Sea salt and black pepper to taste
For the Garlic Pesto:
- 2 heaping cups fresh basil leaves (stems removed)
- 2 garlic cloves, chopped
- 3 tablespoons raw pine nuts or walnuts (optional for nut allergies)
- 2 tablespoons lemon juice
- 1 1/2 tablespoons nutritional yeast
- 2–3 tablespoons extra virgin olive oil (or a neutral oil alternative)
- Sea salt and black pepper to taste
Instructions
-
- Prepare the Potatoes:
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Rinse the potatoes and place them in a large pot. Cover with water until just submerged.
- Bring to a boil over high heat, reduce to medium-high, and cook uncovered for 15–20 minutes until tender.
- Make the Pesto:
- In a food processor, combine basil, garlic, nuts, lemon juice, and nutritional yeast. Blend until combined.
- Slowly add olive oil while blending to create a thick paste. For a thinner consistency, add a splash of water.
- Season with salt and pepper, adjust to taste, and set aside.
- Smash and Roast Potatoes:
- Drain the cooked potatoes and let cool slightly. Transfer to the prepared baking sheet.
- Use a fork or potato masher to gently smash each potato to flatten slightly.
- Brush with olive oil and season with salt and pepper.
- Roast for 20–25 minutes, or until golden brown and crispy.
- Assemble and Serve:
- Remove potatoes from the oven and let cool slightly.
- Drizzle or brush with the prepared pesto just before serving.
- Prepare the Potatoes:
Notes
- Nut-Free Option: Replace nuts in the pesto with sunflower seeds or omit them altogether.
- Extra Crispiness: Ensure potatoes are fully dry before roasting, and avoid overcrowding the baking sheet.
- Make-Ahead Pesto: The pesto can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Seasonal
