Crispy Pesto Smashed Potatoes.

Crispy Pesto Smashed Potatoes are the ultimate comfort food, offering a delightful crunch paired with the vibrant, herby flavor of fresh pesto. These potatoes are not just a side dish; they are a celebration of flavors and textures that will leave you and your guests craving more. Imagine golden, crispy edges yielding to fluffy potato insides, all dressed in a luscious basil pesto that elevates this dish to a new level of deliciousness. Whether you’re serving them at a family gathering, a casual dinner, or just because you feel like treating yourself, these Crispy Pesto Smashed Potatoes are sure to impress.

Why You’ll Love This Recipe

This recipe for Crispy Pesto Smashed Potatoes is packed with flavor and irresistible crunch. The combination of crispy, smashed potatoes and fresh basil pesto creates a harmony that is hard to resist. Plus, it’s versatile! You can enjoy them as a side dish or even as a main course when paired with a fresh salad. The toasted pine nuts add a lovely crunch and nutty flavor, making every bite a delightful experience. Not to mention, it’s straightforward to make, and you’ll have a stunning dish ready to impress in no time!

Ingredient Checklist

• 2 pounds baby Yukon gold potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• Toasted pine nuts, for sprinkling
• 4 cups fresh basil
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup toasted pine nuts
• 3 garlic cloves
• 1/2 to 3/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon crushed red pepper

Toolbox for This Recipe

• Large Pot: For boiling the potatoes.
• Baking Sheet: To roast the smashed potatoes in the oven.
• Food Processor or Blender: Essential for whipping up the fresh pesto.
• Potato Masher or Fork: For smashing the potatoes to achieve that perfect texture.
• Measuring Cups and Spoons: To ensure accurate ingredient measurements.

How to Prepare Crispy Pesto Smashed Potatoes.

Step 1: Boil the Potatoes

Begin by washing the baby Yukon gold potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender, which usually takes about 15-20 minutes. You can easily check this by piercing them with a fork.

Step 2: Preheat the Oven

While the potatoes are boiling, preheat your oven to 425°F (220°C). This high temperature is key to achieving that crispy exterior on your smashed potatoes.

Step 3: Make the Pesto

While the potatoes are boiling, prepare the pesto. In a food processor or blender, combine the fresh basil, toasted pine nuts, Parmesan cheese, garlic cloves, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, drizzle in 1/2 to 3/4 cup of olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if necessary, adding crushed red pepper for a hint of heat if you like.

Step 4: Smash the Potatoes

Once the potatoes are done, drain them and let them cool for a few minutes. On a baking sheet lined with parchment paper, place the potatoes and use a potato masher or fork to gently smash each one until it’s flattened but still intact.

Step 5: Season and Roast

Drizzle the smashed potatoes with 3 tablespoons of olive oil. Sprinkle with salt, freshly cracked black pepper, and garlic powder. Use a spatula to toss the potatoes gently, ensuring they are evenly coated. Spread them out on the baking sheet, leaving space between each potato.

Step 6: Bake Until Crispy

Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the edges. Halfway through, you can flip them for even crispiness.

Step 7: Assemble and Serve

Once the potatoes are out of the oven, drizzle them with the fresh pesto you prepared earlier. Sprinkle toasted pine nuts on top for added crunch. Serve immediately and enjoy your Crispy Pesto Smashed Potatoes while they’re warm and crispy!

Allergy-Friendly Swaps

• Dairy-Free Option: Use nutritional yeast in place of Parmesan cheese for a dairy-free pesto.
• Nut-Free Option: Substitute sunflower seeds or pumpkin seeds for the pine nuts.
• Gluten-Free: This recipe is naturally gluten-free, so no adjustments are needed.

Troubles You Can Avoid

• Overcooking the potatoes can lead to a mushy texture. Keep an eye on them while boiling.
• Make sure to dry the potatoes well after boiling to achieve maximum crispiness when roasting.
• Don’t skip the preheating step; a hot oven is essential for crispy edges.

Store, Freeze & Reheat

If you have leftovers, store the Crispy Pesto Smashed Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until they regain their crispiness. You can also freeze the smashed potatoes before adding the pesto; just ensure they are cooled completely and stored in a freezer-safe container. When you’re ready to enjoy them, thaw in the refrigerator and then roast as directed.

Crispy Pesto Smashed Potatoes. FAQs

Can I use different types of potatoes for this recipe?

Absolutely! While baby Yukon gold potatoes are delicious, you can use other varieties like red potatoes or fingerlings. Just ensure they are similar in size for even cooking.

How can I make the pesto ahead of time?

You can prepare the pesto up to 3 days in advance. Store it in an airtight container in the refrigerator. To prevent browning, drizzle a thin layer of olive oil over the surface before sealing.

Can I bake the potatoes instead of boiling them?

Yes, you can bake the potatoes directly, but boiling them first ensures a fluffy interior. If you prefer baking, simply scrub them well, prick with a fork, and bake at 400°F (200°C) until tender, about 45-60 minutes.

What can I serve with Crispy Pesto Smashed Potatoes?

These potatoes pair wonderfully with grilled chicken, fish, or a fresh garden salad. They also make a great addition to a charcuterie board or a casual gathering.

Ready to Cook?

Now that you have the recipe for Crispy Pesto Smashed Potatoes at your fingertips, it’s time to gather your ingredients and get cooking! This dish is not only simple to make but also incredibly satisfying. The combination of crispy potatoes and fresh, vibrant pesto will have everyone asking for seconds. Enjoy the process, and most importantly, enjoy every delicious bite of your creation!

Crispy Pesto Smashed Potatoes.

These Crispy Pesto Smashed Potatoes are a delightful crunch paired with vibrant, herby pesto!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes:

• 2 pounds baby Yukon gold potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• Toasted pine nuts for sprinkling

For the Pesto:

• 4 cups fresh basil
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup toasted pine nuts
• 3 cloves garlic
• 1/2 to 3/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon crushed red pepper

Equipment

• Large pot
• Baking sheet
• Food processor or blender
• Potato masher or fork
• Measuring cups and spoons

Method

 

Preparation Steps:

1. Begin by washing the baby Yukon gold potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender, which usually takes about 15-20 minutes. You can easily check this by piercing them with a fork.
2. While the potatoes are boiling, preheat your oven to 425°F (220°C). This high temperature is key to achieving that crispy exterior on your smashed potatoes.
3. While the potatoes are boiling, prepare the pesto. In a food processor or blender, combine the fresh basil, toasted pine nuts, Parmesan cheese, garlic cloves, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, drizzle in 1/2 to 3/4 cup of olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if necessary, adding crushed red pepper for a hint of heat if you like.
4. Once the potatoes are done, drain them and let them cool for a few minutes. On a baking sheet lined with parchment paper, place the potatoes and use a potato masher or fork to gently smash each one until it’s flattened but still intact.
5. Drizzle the smashed potatoes with 3 tablespoons of olive oil. Sprinkle with salt, freshly cracked black pepper, and garlic powder. Use a spatula to toss the potatoes gently, ensuring they are evenly coated. Spread them out on the baking sheet, leaving space between each potato.
6. Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the edges. Halfway through, you can flip them for even crispiness.
7. Once the potatoes are out of the oven, drizzle them with the fresh pesto you prepared earlier. Sprinkle toasted pine nuts on top for added crunch. Serve immediately and enjoy your Crispy Pesto Smashed Potatoes while they’re warm and crispy!

Notes

• For a dairy-free option, substitute nutritional yeast for Parmesan cheese.
• Use sunflower or pumpkin seeds instead of pine nuts for a nut-free variation.
• Store leftovers in an airtight container in the fridge for up to 3 days.