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
