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Crispy Smashed Potatoes with Garlic Pesto


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  • Author: Isabella
  • 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
    • 23 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.

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