Smashed Potatoes
These Crispy Smashed Potatoes with Pesto are soft and tender on the inside with perfectly crispy edges. Served with a savory homemade pesto sauce, they make an easy, healthy and delicious side dish or appetizer for any occasion. Vegan, gluten-free, dairy-free and Whole30 compliant.
Ingredients
Potatoes
- 2 lbs baby potatoes
- 1 tbsp oil , we used avocado oil but extra-virgin olive oil works too
- Coarse sea salt + cracked black pepper , to taste
Pesto
- 1/2 cup fresh basil
- 1/2 cup chopped curly kale
- 1/4 cup hemp seeds OR toasted walnuts or pine nuts
- 3 tbsp nutritional yeast or vegan parmesan
- 1 tbsp fresh lemon juice , about 1/2 medium lemon
- 1 clove garlic
- 1/2 tsp salt
- 1/4 cup oil , we used avocado oil but extra-virgin olive oil works too
Instructions
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Pre-heat the oven to 350°F.
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Bring a large pot of water to a boil, then add the baby potatoes. Leave on a gentle simmer for 15-20 minutes until they are soft and tender.
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Meanwhile, make the pesto. Place all the ingredients, minus the oil into a food processor. Pulse until the nuts have broken down, then pour the oil in and continue pulsing until smooth. Taste and season with extra salt and pepper.
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Line a large baking sheet (you may need 2). Drain the potatoes and place them onto the tray. Drizzle with some olive oil, salt and pepper and toss until they are all coated.
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Use a glass with a flat bottom to press down the potatoes until smashed. Be careful not to push too hard down or they will fall apart.
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Place in the oven for 20-25 minutes until golden and crispy.
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Serve with pesto on the side or drizzle on top!