Smashed Potatoes with Pesto
Ingredients
The potatoes
-
1 ½
pounds
baby gold potatoes
The seasoning and oil
-
2
tablespoons
grapeseed oil
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
The sauce
Instructions
- Preheat the oven to 450°F and prepare a baking sheet.
- Boil the cleaned potatoes in a large pot of water for about 30 minutes until tender.
- Drain the potatoes and spread them on the baking sheet.
- Smash the potatoes to about a half-inch thickness using a jar or similar object.
- Drizzle oil over the smashed potatoes and season with salt and pepper.
- Bake in the oven for about 30 minutes until golden brown and crispy.
- Remove from the oven and spoon pesto sauce on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
321
Total fat
19.9g
Total carbohydrates
31.7g
Total protein
5g
Sodium
460mg
Cholesterol
0mg
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