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Homemade Crispy Pesto Smashed Potatoes. recipe photo

Crispy Pesto Smashed Potatoes.

These Crispy Pesto Smashed Potatoes are a delightful crunch paired with vibrant, herby pesto!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.