Pesto Smashed Potatoes
These pesto smashed potatoes are a delicious side dish that are perfectly crispy and packed with flavor.
Servings: 2 dozen potatoes
Ingredients
- 2 lb. baby yellow potatoes
- 2 tbsp olive oil
- Salt and pepper
For the pesto:
- 2 garlic cloves
- 2 cups fresh basil
- 1/2 cup kale
- 1/4 cup pine nuts
- 1 tsp dried basil
- 1/4 cup olive oil
- 2 tbsp water*
- Salt and pepper
- Optional: 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 450°.
- Place potatoes in a large pot of water and bring to a boil; boil until potatoes are cooked.
- While potatoes are cooking, make the pesto.
- Combine all pesto ingredients in a blender or food processor and pulse until combined; set aside.
- Once potatoes are cooked, drain them and then place them on two separate baking sheets.
- Use a fork or potato masher to carefully smash the potatoes.
- Brush each potato with a bit of olive oil (I like to pour the olive oil in a ramekin and use a marinade brush for this), and then sprinkle each one with salt and pepper.
- Place baking sheets in the oven and bake the potatoes for approximately 20 minutes, or until the potato skins become crispy.
- Top each potato with a spoonful of pesto and enjoy!
Notes
*Feel free to add additional water 1 tbsp at a time if pesto won't mix
Nutrition
Calories: 838kcal | Carbohydrates: 84g | Protein: 13g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Sodium: 34mg | Potassium: 2125mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1808IU | Vitamin C: 100mg | Calcium: 130mg | Iron: 6mg
