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Pesto Smashed Potatoes | Crispy smashed potatoes topped with a vegan-friendly kale pesto!
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Pesto Smashed Potatoes

These pesto smashed potatoes are a delicious side dish that are perfectly crispy and packed with flavor.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: sides
Cuisine: potatoes
Servings: 2 dozen potatoes
Author: Erin


  • 2 lb. baby yellow potatoes
  • 2 tablespoon 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 teaspoon dried basil
  • 1/4 cup olive oil
  • 2 tablespoon water*
  • Salt and pepper
  • Optional: 1/4 cup shredded parmesan cheese


  • 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!


*Feel free to add additional water 1 tablespoon at a time if pesto won't mix