Crispy Smashed Potatoes with Garlic Pesto
Ingredients
The potatoes
-
1½
pounds
baby gold/yellow potatoes
-
1½
Tbsp
olive oil
-
½
tsp
sea salt
-
½
tsp
black pepper
The pesto
-
2
cups
fresh basil
-
2
cloves
garlic
-
3
Tbsp
raw pine nuts or walnuts
-
2
Tbsp
lemon juice
-
1½
Tbsp
nutritional yeast
-
2-3
Tbsp
extra virgin olive oil
-
1
pinch
sea salt
-
1
pinch
black pepper
Instructions
- Boil the rinsed potatoes in water until tender, about 15-20 minutes.
- Prepare the pesto by blending basil, garlic, nuts, lemon juice, and nutritional yeast in a food processor, then stream in olive oil until a thick paste forms.
- Taste and adjust the pesto seasoning as needed.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Smash the tender potatoes on the baking sheet and drizzle with olive oil, seasoning with salt and pepper.
- Roast the potatoes for 20-25 minutes until crispy and golden brown.
- Serve the potatoes topped with pesto and garnish with additional basil or pine nuts if desired.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
16.1g
Total carbohydrates
30.7g
Total protein
5.4g
Sodium
304mg
Cholesterol
0mg
You might also like